ICAR Research Data Repository for Knowledge Management
In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes.
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View Archive Info| Field | Value | |
| Title |
In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes.
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| Creator |
Burgos, G.
Munoa, L.P. Sosa, P. Bonierbale, Merideth W. Felde, T. zum Díaz, C. |
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| Subject |
potatoes
lutein zeaxanthin carotenoids absorption |
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| Date |
2013
2015-03-11T12:08:38Z 2015-03-11T12:08:38Z |
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| Type |
Journal Article
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| Identifier |
Burgos, G.; Munoa, L.; Sosa, P.; Bonierbale, M.; Felde, T. zum; Diaz, C. 2013. In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes. Plant Foods for Human Nutrition. 68:385–390.
0921-9668 https://hdl.handle.net/10568/57069 https://doi.org/10.1007/s11130-013-0381-x |
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| Language |
en
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| Rights |
CC-BY-NC-2.0
Open Access |
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| Format |
application/pdf
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| Source |
Plant Foods for Human Nutrition
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