Carotenoids and tocopherols in yellow and red raspberries

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 744-752

  Carvalho, Elisabete ^a   Fraser, Paul D ^b   Martens, Stefan ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF LONDON   (United Kingdom)

Author keywords

APCI MS; Carotenoids; HPLC DAD; Isoprenoids; Lutein esters; Raspberry; Ripening; Rosaceae; Rubus idaeus; Tocopherols

Indexed keywords

APCI-MS; CAROTENOIDS; HPLC-DAD; ISOPRENOIDS; LUTEIN ESTERS; RASPBERRY; RIPENING; ROSACEAE; RUBUS IDAEUS; TOCOPHEROLS;

CHLOROPHYLL; ESTERS; LIPIDS; PLANTS (BOTANY); SATURATED FATTY ACIDS;

PIGMENTS;

ANTIOXIDANT; BETA CAROTENE; CAROTENOID; CHLOROPHYLL; FATTY ACID; ISOPRENOID; NUTRACEUTICAL; PIGMENT; SATURATED FATTY ACID; TOCOPHEROL; XANTHOPHYLL;

ARTICLE; CHLOROPHYLL CONTENT; CONTROLLED STUDY; DRY WEIGHT; ENVIRONMENTAL FACTOR; FRUIT RIPENING; NONHUMAN; RASPBERRY;

CAROTENOIDS; FRUIT; PLANT EXTRACTS; ROSACEAE; TOCOPHEROLS;

ROSACEAE; RUBUS GLAUCUS; RUBUS IDAEUS;

EID: 84875949003     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.047     Document Type: Article

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