Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK
Authors: Hart, D.J.; Scott, K.J.
Source: Food Chemistry, Volume 54, Number 1, 1995 , pp. 101-111(11)
Document Type: Research Article
Publication date: January 1, 1995