Volume 4, Issue 13, 2015 (January – March)
Research Article
Optimization of the Impact of Different Cooking and Storage Conditions on beta-Carotene Bioavailability and Total Carotenoids of Carrots (Daucus carota)
Riya Dey, Arpita Paul, Kamala Adak, Pravas Ch Das, Sumana Ghosh, Amitava Chatterjee
Keywords: Trans beta-carotene, Carrot, Bioavailable, Total Carotenoids Yield, Spectral Study, Optimization
Article ID: CS12204601
How to cite this article: Riya Dey, Arpita Paul, Kamala Adak, Pravas Ch Das, Sumana Ghosh, Amitava Chatterjee. Optimization of the Impact of Different Cooking and Storage Conditions on beta-Carotene Bioavailability and Total Carotenoids of Carrots (Daucus carota). Chem Sci Rev Lett 2015; 4(13).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.