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

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Originalsprog	Engelsk
Tidsskrift	Journal of Food Composition and Analysis
Vol/bind	19
Udgave nummer	6-7
Sider (fra-til)	562-571
Antal sider	10
ISSN	0889-1575
DOI	https://doi.org/10.1016/j.jfca.2006.01.011
Status	Udgivet - 2006

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@article{d20d4260a1c011ddb6ae000ea68e967b,

title = "Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying",

author = "U. Kidmose and R.Y. Yang and Shakuntala Thilsted and Christensen, \{L. P.\} and K. Brandt",

year = "2006",

doi = "10.1016/j.jfca.2006.01.011",

language = "English",

volume = "19",

pages = "562--571",

journal = "Journal of Food Composition and Analysis",

issn = "0889-1575",

publisher = "Academic Press",

number = "6-7",

}

TY - JOUR

T1 - Content of carotenoids in commonly consumed Asian vegetables and stability and extractability during frying

AU - Kidmose, U.

AU - Yang, R.Y.

AU - Thilsted, Shakuntala

AU - Christensen, L. P.

AU - Brandt, K.

PY - 2006

Y1 - 2006

U2 - 10.1016/j.jfca.2006.01.011

DO - 10.1016/j.jfca.2006.01.011

M3 - Journal article

SN - 0889-1575

VL - 19

SP - 562

EP - 571

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

IS - 6-7

ER -