Retention and Bioaccessibility of β-Carotene in Blended Foods Containing Orange-Fleshed Sweet Potato Flour-Reference-Cited by-同舟云学术

Retention and Bioaccessibility of β-Carotene in Blended Foods Containing Orange-Fleshed Sweet Potato Flour

Published:2011-08-25 Issue:18 Volume:59 Page:10373-10380
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bechoff Aurélie¹,Poulaert Marie²,Tomlins Keith I.¹,Westby Andrew¹,Menya Geoffrey³,Young Stephen¹,Dhuique-Mayer Claudie²

Affiliation:

1. Natural Resources Institute (NRI), University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, United Kingdom

2. Dept. Persyst UMR Qualisud, Centre International de Recherche Agronomique pour le Développement (CIRAD), TA B-95/16, 73 av. J.F. Breton, 34398 Montpellier Cedex 5, France

3. National Agricultural Research Laboratories (NARL), NARO, P.O. Box 7065, Kawanda, Kampala, Uganda

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201205y

Reference37 articles.

1. QUALITY OF SWEETPOTATO FLOUR DURING PROCESSING AND STORAGE

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