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Effects of cooking on the profile and micellarization of 9-cis-, 13-cis- and all-trans-β-carotene in green vegetables

✍ Scribed by Laurie O’Sullivan; Karen Galvin; S. Aisling Aherne; Nora M. O’Brien

Book ID: 116488744
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 484 KB
Volume: 43
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2010.02.012

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