17953219

Source:http://linkedlifedata.com/resource/pubmed/id/17953219

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Predicate	Object
rdf:type	pubmed:Citation
lifeskim:mentions	umls-concept:C0025663, umls-concept:C0026162, umls-concept:C0032846, umls-concept:C0042890, umls-concept:C0333117, umls-concept:C0335326, umls-concept:C0392747, umls-concept:C1521761
pubmed:issue	4
pubmed:dateCreated	2007-10-23
pubmed:abstractText	To study the effect on the retention factors (RFs) of vitamin and mineral in potato cooked by different methods, to provide reference for evaluation of diet's nutrition and the RF decision of similar vegetables in our country.
pubmed:language	chi
pubmed:journal	http://linkedlifedata.com/resource/pubmed/journal/9426367
pubmed:citationSubset	IM
pubmed:chemical	http://linkedlifedata.com/resource/pubmed/chemical/Minerals, http://linkedlifedata.com/resource/pubmed/chemical/Vitamins
pubmed:status	MEDLINE
pubmed:month	Jul
pubmed:issn	1000-8020
pubmed:author	pubmed-author:MenJianhuaJ, pubmed-author:PanXingchangX, pubmed-author:ShenXiangX, pubmed-author:ZhaoHongjingH, pubmed-author:et al
pubmed:issnType	Print
pubmed:volume	36
pubmed:owner	NLM
pubmed:authorsComplete	Y
pubmed:pagination	485-7
pubmed:dateRevised	2010-11-18
pubmed:meshHeading	pubmed-meshheading:17953219-Cooking, pubmed-meshheading:17953219-Food Analysis, pubmed-meshheading:17953219-Minerals, pubmed-meshheading:17953219-Solanum tuberosum, pubmed-meshheading:17953219-Vitamins
pubmed:year	2007
pubmed:articleTitle	[Changes of vitamins and mineral retention factors in potato cooked by different methods].
pubmed:affiliation	Institute of Nutrition and Food Safety, Chinese Center for Diseases Control and Prevention, Beijing 100050, China.
pubmed:publicationType	Journal Article, English Abstract, Research Support, Non-U.S. Gov't