Analysis of beta-carotene and lutein in some leafy vegetables and effect of cooking on serum vitamin A formation from Alternanthera sessilis (Sinhala: Mukunuwanna)

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dc.contributor.authorChandrika, U.G.
dc.contributor.authorJansz, E.R.
dc.contributor.authorWarnasuriya, N.D.
dc.date.accessioned2026-07-09T15:32:57Z
dc.date.issued2005
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 33(2):p.141-145
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdfs/JNSF33_2/JNSF33_2_141.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/177
dc.language.isoEnglish
dc.publisherNational Science Foundation:Colombo
dc.subjectBiochemistry
dc.subjectAlternanthera sessilis
dc.subjectBeta-carotene
dc.subjectCarotenoids
dc.subjectCentella asiatica
dc.subjectManihot esculenta
dc.subjectSesbania grandiflora
dc.subjectLeafy vegetables
dc.subjectHigh pressure liquid chromatography
dc.subjectVitamin A
dc.subjectBioconversion
dc.subjectTraditional cooking methods
dc.subjectChemical analysis
dc.titleAnalysis of beta-carotene and lutein in some leafy vegetables and effect of cooking on serum vitamin A formation from Alternanthera sessilis (Sinhala: Mukunuwanna)
dc.typeArticle

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