The content of nine mineral elements in raw and cooked mature dry legumes

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Published in:Journal of agricultural and food chemistry 1976-11, Vol.24 (6), p.1126-1130
Main Authors: Meiners, Christine R, Derise, Nellie L, Lau, Herbert C, Crews, Michael G, Ritchey, S. J, Murphy, Elizabeth W
Format: Article
Language:English
Subjects:
Calcium - analysis
Cooking
Copper - analysis
Iron - analysis
Magnesium - analysis
Manganese - analysis
Minerals - analysis
Phosphorus - analysis
Potassium - analysis
Sodium - analysis
Species Specificity
Vegetables - analysis
Zinc - analysis
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cited_by cdi_FETCH-LOGICAL-a335t-aa3a722d3932830b0ee5086d783e670a7046c7f9075162efe0d6102c5e1ba0bb3
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container_end_page 1130
container_issue 6
container_start_page 1126
container_title Journal of agricultural and food chemistry
container_volume 24
creator Meiners, Christine R
Derise, Nellie L
Lau, Herbert C
Crews, Michael G
Ritchey, S. J
Murphy, Elizabeth W
description
doi_str_mv 10.1021/jf60208a036
format article
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identifier ISSN: 0021-8561
ispartof Journal of agricultural and food chemistry, 1976-11, Vol.24 (6), p.1126-1130
issn 0021-8561
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source ACS CRKN Legacy Archives
subjects Calcium - analysis
Cooking
Copper - analysis
Iron - analysis
Magnesium - analysis
Manganese - analysis
Minerals - analysis
Phosphorus - analysis
Potassium - analysis
Sodium - analysis
Species Specificity
Vegetables - analysis
Zinc - analysis
title The content of nine mineral elements in raw and cooked mature dry legumes
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