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

Priyadarshani, A.M.B.Jansz, E.R.2010-07-062010-07-062006Journal of the National Science Foundation of Sri Lanka, 34(3):p.131-136https://dl.nsf.gov.lk/handle/1/6667Lasia spinosaCarotenoidsIn-vitro bioaccessibilityCooking methodsRetinol activity equivalentKohila alaBiochemistryFood ScienceThe effect of maturity on carotenoids of Lasia spinosa stem and the effects of cooking on in-vitro bioaccessibility of carotenoidsArticle