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

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dc.contributor.authorPriyadarshani, A.M.B.^iDepartment of Biochemistry, University of Sri Jayawardenepura^pGangodawila, Nugegoda
dc.contributor.authorJansz, E.R.^iDepartment of Biochemistry, University of Sri Jayawardenepura^pGangodawila, Nugegoda
dc.date.accessioned2026-07-09T15:33:00Z
dc.date.issued2006
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 34(3):p.131-136
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdfs/JNSF-34(3)/JNSF-34(3)131-136.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/185
dc.language.isoEnglish
dc.publisherNational Science Foundation:Colombo
dc.subjectFood Science
dc.subjectLasia spinosa
dc.subjectCarotenoids
dc.subjectIn-vitro bioaccessibility
dc.subjectCooking methods
dc.subjectRetinol activity equivalent
dc.subjectKohila ala
dc.subjectBiochemistry
dc.titleThe effect of maturity on carotenoids of Lasia spinosa stem and the effects of cooking on in-vitro bioaccessibility of carotenoids
dc.typeArticle

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