Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis

The chemical composition and daily mineral intake (DMI) of six macro (calcium, magnesium, sodium, potassium, phosphorous, and chloride) and four microminerals (copper, iron, manganese, and zinc) were determined in four types of Portuguese breads (white wheat, maize, wheat/maize, and maize/rye breads...

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Detalhes bibliográficos
Autor principal: Torrinha, Álvaro (author)
Outros Autores: Oliveira, Marta (author), Marinho, Susana (author), Paíga, Paula (author), Delerue-Matos, Cristina (author), Morais, Simone (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
Breads
Mineral composition
High-resolution continuum source atomic absorption spectrometer
Daily intake
Heath risks and benefits
Chemometric discrimination
Texto completo:http://hdl.handle.net/10400.22/16085
País:Portugal
Oai:oai:recipp.ipp.pt:10400.22/16085

Texto Completo

http://hdl.handle.net/10400.22/16085

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