Results 181 to 190 of about 8,495 (203)

Mineral contents of some plants used as condiments in Turkey

Food Chemistry, 2004
exaly  

Industrial processing of condiments and seasonings and its implications for micronutrient fortification

Annals of the New York Academy of Sciences, 2015
Elvira Gonzalez De Mejia, Maria A Martín-Cabrejas   +1 more
exaly  

The National Condiment

Scientific American, 1896
openaire   +1 more source

Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings

Annals of the New York Academy of Sciences, 2015
Tor A Strand, Jutta Dierkes
exaly  

Carotene content of some common (cereals, pulses, vegetables, spices and condiments) and unconventional sources of plant origin

Food Chemistry, 2008
T Longvah
exaly  

Spices and Other Condiments

2023
openaire   +1 more source

A review of traditional fermented foods, condiments and beverages in Nigeria: Their benefits and possible problems

Ecology of Food and Nutrition, 1990
exaly  

Condiments.

Hall's journal of health
openaire   +3 more sources

Condiments and Preserves

2019
openaire   +1 more source

The global regulatory landscape regarding micronutrient fortification of condiments and seasonings

Annals of the New York Academy of Sciences, 2015
exaly