The effect of maturity on carotenoids of Lasia spinosa stem and the effects of cooking on in-vitro bioaccessibility of carotenoids

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dc.contributor.authorPriyadarshani, A.M.B.en_US
dc.contributor.authorJansz, E.R.en_US
dc.date.accessioned2010-07-06T11:14:52Z
dc.date.available2010-07-06T11:14:52Z
dc.date.issued2006en_US
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 34(3):p.131-136en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6667
dc.publisherNational Science Foundation:Colomboen_US
dc.subjectLasia spinosaen_US
dc.subjectCarotenoidsen_US
dc.subjectIn-vitro bioaccessibilityen_US
dc.subjectCooking methodsen_US
dc.subjectRetinol activity equivalenten_US
dc.subjectKohila alaen_US
dc.subjectBiochemistryen_US
dc.subject.lccFood Scienceen_US
dc.titleThe effect of maturity on carotenoids of Lasia spinosa stem and the effects of cooking on in-vitro bioaccessibility of carotenoidsen_US
dc.typeArticleen_US

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