Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying

Ulla Kidmose, R-Y Yang, S H Thilsted, Lars Porskjær Christensen, Kirsten Brandt

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

OriginalsprogEngelsk
TidsskriftJournal of Food Composition and Analysis
Vol/bind19
Udgave nummer6-7
Sider (fra-til)562-571
Antal sider10
ISSN0889-1575
StatusUdgivet - 2006
Udgivet eksterntJa

Citationsformater

Kidmose, U., Yang, R-Y., Thilsted, S. H., Christensen, L. P., & Brandt, K. (2006). Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying. Journal of Food Composition and Analysis, 19(6-7), 562-571.