Carotenoids: Properties, Occurrence, and Utilization in Foods-Reference-Cited by-同舟云学术

Carotenoids: Properties, Occurrence, and Utilization in Foods

Published:1966 Issue: Volume: Page:195-276
ISSN:0065-2628
Container-title:Advances in Food Research
language:
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Author:

Borenstein B.,Bunnell R.H.

Publisher

Elsevier

Reference262 articles.

1. Hypercarotenemia;Abrahamson;A. M. A. Arch. Ophthalmol.,1962

2. Carotenoids and related compounds. Total synthesis of ‘all-trans’-methylbixin and of a diketone with the capsorubin chromophore;Ahmad;J. Chem. Soc.,1953

3. Biosynthesis of phytoene by cell-free preparations of carrots. (Abstract);Anderson;Federation Proc.,1961

4. The biosynthesis of phytoene and other carotenes by enzymes of isolated higher plant plastids;Anderson;Arch. Biochem. Biophys.,1962

5. Microbiological production of beta-carotene in shaken flasks;Anderson;Agr. Food Chem.,1958

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