Xanthophyll and carotene storage stability in commercially dehydrated and freeze-dried alfalfa
- 1 July 1968
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 16 (4) , 654-658
- https://doi.org/10.1021/jf60158a007
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Xanthophyll and carotene loss during pilot and industrial scale alfalfa processingJournal of Agricultural and Food Chemistry, 1968
- Changes in the lipids of alfalfa prior to and after dehydrationJournal of Agricultural and Food Chemistry, 1967
- Xanthophyll and Carotene Stability during Alfalfa DehydrationJournal of Agricultural and Food Chemistry, 1966
- Evaluation of Carotenoid Pigments for Coloring Egg YolksPoultry Science, 1960
- Leaf xanthophylls: The action of acids on violaxanthin, violeoxanthin, taraxanthin and tareoxanthinArchives of Biochemistry and Biophysics, 1954
- Factors Affecting the Destruction of Carotene in AlfalfaBotanical Gazette, 1949
- Carotene Retention in Alfalfa Meal. Effect of Moisture ContentIndustrial & Engineering Chemistry, 1949
- The Stability of Carotene in Plant TissuesJournal of Nutrition, 1938