Carotenoid composition in raw and cooked Spanish vegetables

• 1 November 1992
• journal article
• research article
• Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
• Vol. 40  (11) , 2135-2140
• https://doi.org/10.1021/jf00023a019

Abstract

Keywords

• RAW
• CAROTENOID
• COOKED
• ZEAXANTHIN
• CAROTENE
• BETA
• LUTEIN
• ORANGE
• YELLOWISH
• WHITE