Color of Cooked Carrots Related to Carotene Content . Determinations by Chromatographic and Spectrophotometric Analyses-Reference-Cited by-同舟云学术

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Color of Cooked Carrots Related to Carotene Content . Determinations by Chromatographic and Spectrophotometric Analyses

Published:1966-08 Issue:2 Volume:49 Page:116-121
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Borchgrevink N.C.,Charley Helen

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference21 articles.

1. Food Chemistry;Meyer,1960

2. The Experimental Study of Foods;Griswold,1962

3. A cytological study of the carotenes in the root of Demeus carota under various experimental treatments;Weier;Amer. J. Bot.,1942

4. Availability of carotene from carrots and further observations on human requirements for vitamin A and carotene;Callison;J. Nutr.,1947

5. The Comparative Biochemistry of the Carotenoids;Goodwin,1952

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Food Sensory Attributes;Handbook of Frozen Foods;2004-03-29

2. Effects of Processing Methods and Agronomic Variables on Carotene Contents in Forages and Predicting Carotene in Alfalfa Hay with Near-Infrared-Reflectance Spectroscopy;Journal of Dairy Science;1983-02

3. Photosynthesis Bibliography volume 1 1966/1970;Photosynthesis Bibliography volume 1 1966/1970;1974

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