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Micellarisation of Carotenoids from Raw and Cooked Vegetables

✍ Scribed by L. Ryan; O. O’Connell; L. O’Sullivan; S. A. Aherne; N. M. O’Brien

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Freezing effect on carotenoid content in

✍ B. Olmedilla; F. Granado; E. Gil-Martinez; I. Blanco 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 145 KB

Cellulose, Hemicellulose and Lignin Cont

✍ JOSEFA HERRANZ; CONCEPCION VIDAL-VALVERDE; ENRIQUE ROJAS-HIDALGO 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 568 KB

ASCORBIC ACID AND DEHYDROASCORBIC ACID C

✍ ISABEL NOBLE; MARY MARGARET DEVORE HANIG 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 647 KB

Cellulose, Hemicellulose and Lignin Cont

✍ JOSEFA HERRANZ; CONCEPCION VIDAL-VALVERDE; ENRIQUE ROJAS-HIDALGO 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 249 KB

Reversed phase HPLC analysis of α- and β

✍ Jane M. Dietz; Sachi Sri Kantha; John W. Erdman 📂 Article 📅 1988 🏛 Springer US 🌐 English ⚖ 464 KB

Mineral profile of raw and cooked leafy

✍ Luciane M Kawashima; Lucia M Valente Soares 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 96 KB