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The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet

McKillop, Derek J., Pentieva, K, Daly, Donna, McPartlin, Joseph M., Hughes, Joan, Strain, JJ, Scott, John M. and McNulty, H. (2002) The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet. British Journal of Nutrition, 88 (06). p. 681. [Journal article]

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URL: http://dx.doi.org/10.1079/BJN2002733

DOI: doi:10.1079/BJN2002733


Item Type:Journal article
Keywords:cooking methods, folate retention, foods
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Faculty of Life and Health Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
Biomedical Sciences Research Institute
ID Code:34057
Deposited By: Dr Kristina Pentieva
Deposited On:05 Apr 2016 10:21
Last Modified:05 Apr 2016 10:21

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