Studies on the stability of carotenoids during extraction and cooking of green vegetables

Similar Items

• Studies on the stability of chlorophylls and carotenoids in green vegetables as affected by various heat treatments
  by: CHEN, YA-YING, et al.
  Published: (1992)
• Studies on the application of carotenoid from vegetable and fruit for steamed bread manufacturing and their stability during storage
  by: Juhn-Heng Yang, et al.
  Published: (2009)
• Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan
  by: Fuh-Juin Kao, et al.
  Published: (2014-06-01)
• EXTRACTION AND IDENTIFICATION OF CAROTENOIDS IN GREEN EATABLE VEGETABLES – A PROPOSAL FOR PRACTICAL CLASSES
  by: D.S Paiva, et al.
  Published: (2006-07-01)
• Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique
  by: José Fernando Rinaldi de Alvarenga, et al.
  Published: (2019-04-01)