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

Files

JNSF-34(3)131-136.pdf (268.44 KB)

Date

Authors

Priyadarshani, A.M.B.^iDepartment of Biochemistry, University of Sri Jayawardenepura^pGangodawila, Nugegoda

Jansz, E.R.^iDepartment of Biochemistry, University of Sri Jayawardenepura^pGangodawila, Nugegoda

Publisher

National Science Foundation:Colombo

Keywords

Food Science, Lasia spinosa, Carotenoids, In-vitro bioaccessibility, Cooking methods, Retinol activity equivalent, Kohila ala, Biochemistry

Citation

Journal of the National Science Foundation of Sri Lanka, 34(3):p.131-136

URI

http://vidya.nsf.gov.lk:8080/pdfs/JNSF-34(3)/JNSF-34(3)131-136.pdf
https://viduketha.nsf.gov.lk/handle/123456789/185

Collections

Journal of the National Science Foundation of Sri Lanka (JNSF)