Carotenoid composition of cooked green vegetables from restaurants

Food Chemistry

Volumn 83, Issue 4, 2003, Pages 595-600

  De Sá, Marcela C ^a   Rodriguez Amaya, Delia B ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Analysis; Carotenoid; Cooked vegetable; Restaurant food

Indexed keywords

BETA CAROTENE; CAROTENOID; NEOXANTHIN; VIOLAXANTHIN; XANTHOPHYLL;

ARTICLE; BEAN; BROCCOLI; CATERING SERVICE; COOKING; ENDIVE; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KALE; PROTEIN DETERMINATION; VEGETABLE;

EID: 0141625668     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00227-9     Document Type: Article

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