Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying
- 1 September 2006
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 19 (6-7) , 562-571
- https://doi.org/10.1016/j.jfca.2006.01.011
Abstract
No abstract availableKeywords
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