Lutein: A Valuable Ingredient of Fruit and Vegetables
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408690590957034
Reference168 articles.
1. Change in Carotenoids and Antioxidant Vitamins in Tomato as a Function of Varietal and Technological Factors
2. Carotenoids in cassava: Comparison of open-column and HPLC methods of analysis
3. Phytochemical Profiles and Antioxidant Activity of Wheat Varieties
4. Solubilization Patterns of Lutein and Lutein Esters in Food Grade Nonionic Microemulsions
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