Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying
- 30 November 2006
- journal article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 19 (6), 562-571
- https://doi.org/10.1016/j.jfca.2006.01.011
Abstract
No abstract availableKeywords
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