Profile of chlorophylls and carotenoids of wheat (Triticum aestivum L.) and barley (Hordeum vulgare L.) microgreens
Author:
Funder
National College of Food Science and Technology (NCFST), Tribhuvan University, Nepal
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03768-9.pdf
Reference36 articles.
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4. Chen K, Roca M (2018) In vitro bioavailability of chlorophyll pigments from edible seaweeds. J Funct Foods 41:25–33
5. During A, Doraiswamy S, Harrison EH (2008) Xanthophylls are preferentially taken up compared with b-carotene by retinal cells via a SRBI-dependent mechanism. J Lipid Res 49:1715–1724
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