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Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand.
Sridonpai, Piyanut; Judprasong, Kunchit; Tirakomonpong, Nichaphan; Saetang, Preecha; Puwastien, Prapasri; Rojroongwasinkul, Nipa; Ongphiphadhanakul, Boonsong.
Afiliación
  • Sridonpai P; Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
  • Judprasong K; Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
  • Tirakomonpong N; Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
  • Saetang P; Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
  • Puwastien P; Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
  • Rojroongwasinkul N; Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand.
  • Ongphiphadhanakul B; Faculty of Medicine, Ramathibodi Hospital, Mahidol University Ratchatewi, Bangkok 10400, Thailand.
Foods ; 11(6)2022 Mar 12.
Article en En | MEDLINE | ID: mdl-35327242
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Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Tailandia
Texto completo
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Tailandia