Influence of the addition of fruit on the mineral content of yoghurts: nutritional assessment

Autor:	M. A. Amaro-Lopez, M.J Gordillo-Otero, Rafael Moreno-Rojas, M Garcı́a-Martı́nez, A Dı́az-Valverde, P. J. Sánchez-Segarra
Rok vydání:	2000
Předmět:	Magnesium Potassium Sodium food and beverages chemistry.chemical_element General Medicine Manganese Zinc Calcium Copper Analytical Chemistry chemistry Qualitative inorganic analysis Food science Food Science
Zdroj:	Food Chemistry. 71:85-89
ISSN:	0308-8146
DOI:	10.1016/s0308-8146(00)00146-1
Popis:	The contents of copper, iron, zinc, manganese, calcium, magnesium, sodium and potassium were investigated in fruit-added yoghurts of seven different flavours, belonging to three commercial brands widely distributed on the international market. The analytical determinations were made by flame atomic absorption spectroscopy. The analyses of variance between flavours established statistically significant differences (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ae8faecd3e573fe3c540ee48789c7531 https://doi.org/10.1016/s0308-8146(00)00146-1 Zobrazit plný text záznamu Full Text from ScienceDirect