In vitro Bioaccessibility of Lutein and Zeaxanthin of Yellow Fleshed Boiled Potatoes

  1. Burgos, G.
  2. Muñoa, L.
  3. Sosa, P.
  4. Bonierbale, M.
  5. zum Felde, T.
  6. Díaz, C.
Revue:
Plant Foods for Human Nutrition

ISSN: 0921-9668

Année de publication: 2013

Volumen: 68

Número: 4

Pages: 385-390

Type: Article

DOI: 10.1007/S11130-013-0381-X GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus