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The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine

. Trends Food Sci. Tech. 19: 94-101. Winkel-Shirley B., 2002. Biosynthesis of flavonoids and effects of stress. Curr. Opin. Plant Biol. 5: 218. Włodarek D., Głąbska D., 2010. Vegetables and fruits consumption by individuals with diabetes mellitus type 2. Practical Diabet. 11(6): 221-229. Yuita K., Kihou N., Yabusaki S., Takahashi Y., Saitoh T., Tsumura A., Ichihashi H., 2005. Behavior of iodine in a forest plot, an upland field and a paddy field in the upland area of Tsukuba, Japan. Iodine concentration in precipitation

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