TOTAL CAROTENOID AND BETA-CAROTENE CONTENTS OF THAI VEGETABLES AND THE EFFECT OF PROCESSING

被引：71
|
作者：
SPEEK, AJ [1 ]
SPEEKSAICHUA, S [1 ]
SCHREURS, WHP [1 ]
机构：
[1] KHON KAEN UNIV,FAC ASSOC MED SCI,KHON KAEN 40002,THAILAND
来源：
FOOD CHEMISTRY | 1988年 / 27卷 / 04期
关键词：
D O I：
10.1016/0308-8146(88)90010-6
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：245 / 257
页数：13
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