Carotenoids as food components in vegetables and their relevance to nutrition and health
Closed access
Author
Date
2012Type
- Doctoral Thesis
ETH Bibliography
yes
Altmetrics
Permanent link
https://doi.org/10.3929/ethz-a-007563037Publication status
publishedExternal links
Search print copy at ETH Library
Publisher
ETHSubject
CAROTINOIDE (BIOCHEMIE); GEMÜSE + GEMÜSEBAU; LEBENSMITTEL-INHALTSSTOFFE + LEBENSMITTEL-ZUSAMMENSETZUNG + LEBENSMITTEL-BIOCHEMIE (HUMANERNÄHRUNG); CHEMISCHE PFLANZENZUSAMMENSETZUNG + ANALYSE VON INHALTSSTOFFEN (PFLANZENCHEMIE); CAROTINE (BIOCHEMIE); EISEN + EISENVERBINDUNGEN (ERNÄHRUNGSPHYSIOLOGIE); ERNÄHRUNG UND GESUNDHEIT, DIÄTKUREN, DIÄTETIK; CAROTENOIDS (BIOCHEMISTRY); VEGETABLES + VEGETABLE GROWING; FOOD INGREDIENTS, FOOD CONSTITUENTS, FOOD COMPOSITION, FOOD BIOCHEMISTRY (HUMAN NUTRITION); CHEMICAL COMPOSITION OF PLANTS + ANALYSIS OF PLANT SUBSTANCES (PHYTOCHEMISTRY); CAROTENES (BIOCHEMISTRY); IRON + IRON COMPOUNDS (NUTRITIONAL PHYSIOLOGY); NUTRITION AND HEALTH, DIETETICS, NUTRITIONAL THERAPIESOrganisational unit
02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology03413 - Hurrell, Richard Frederick
Notes
Diss., Eidgenössische Technische Hochschule ETH Zürich, Nr. 20553, 2012.More
Show all metadata
ETH Bibliography
yes
Altmetrics