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)
AGROVOC Keywords
Bibliographic information
Food Journal (Thailand) | Warasan Ahan
ISSN
0125-1147
Pagination
pp. 167-177
Other Subjects
Thai dishes; Thai food; Organic acid
Language
Thai
Note
Summaries (En, Th)
4 ill., 5 tables
Translated Title
กรดอินทรีย์ในอาหารไทย เพิ่มการนำไปใช้ได้ของแคลเซียม
Type
Summary; Non-Conventional
2012-05-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
