AGRIS - International System for Agricultural Science and Technology

Organic acids in Thai foods can enhance calcium bioavailability

2008

Juwadee Shiowatana(Mahidol University, Bangkok (Thailand). Faculty of Science. Department of Chemistry) | Atitaya Siripinyanond(Mahidol University, Bangkok (Thailand). Faculty of Science. Department of Chemistry) | Sutthinun Taebunpakul(Mahidol University, Bangkok (Thailand). Faculty of Science. Department of Chemistry) | Upsorn Sottimai(Mahidol University, Bangkok (Thailand). Faculty of Science. Department of Chemistry)


Bibliographic information
Food Journal (Thailand) | Warasan Ahan
ISSN 0125-1147
Pagination
pp. 167-177
Other Subjects
Thai food; Organic acid; Thai dishes
Language
Thai
Note
Summaries (En, Th)
4 ill., 5 tables
Translated Title
กรดอินทรีย์ในอาหารไทย เพิ่มการนำไปใช้ได้ของแคลเซียม
Type
Summary; Non-Conventional

2012-05-15
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