Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK
- 1 January 1995
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 54 (1) , 101-111
- https://doi.org/10.1016/0308-8146(95)92669-b
Abstract
No abstract availableKeywords
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