Effect of Food Preparation on Qualitative and Quantitative Distribution of Major Carotenoid Constituents of Tomatoes and Several Green Vegetables

  1. Khachik, F.
  2. Beecher, G.R.
  3. Holden, J.
  4. Tenorio, M.D.
  5. Barrera, M.R.
  6. Goli, M.B.
  7. Lusby, W.R.
Zeitschrift:
Journal of Agricultural and Food Chemistry

ISSN: 1520-5118,  0021-8561

Datum der Publikation: 1992

Ausgabe: 40

Nummer: 3

Seiten: 390-398

Art: Artikel

DOI: 10.1021/JF00015A006 GOOGLE SCHOLAR
Datenquelle: Scopus