In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes.

https://hdl.handle.net/10568/57069
Citation: Burgos, G.; Munoa, L.; Sosa, P.; Bonierbale, M.; Felde, T. zum; Diaz, C. 2013. In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes. Plant Foods for Human Nutrition. 68:385–390.
2015-03-11
SWEETPOTATOES

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