Reversed phase HPLC analysis of α- and β-carotene from selected raw and cooked vegetables
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF01091731.pdf
Reference30 articles.
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3. Bauernfeind JC (1972) Carotenoid vitamin A precursors and analogs in foods and feeds. J Agric Food Chem 20: 456–473
4. Bauernfeind JC (1983) Vitamin A: Technology and applications. World Rev Nutr and Dietet 41: 110–199.
5. Bender AE (1978) Food Processing and Nutrition. London: Academic Press. p. 13
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