Work

Carotene content of some common (cereals, pulses, vegetables, spices and condiments) and unconventional sources of plant origin

Year: 2007

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2007.05.071

Authors: Bhaskarachary Kandlakunta, Ananthan Rajendran, Longvah Thingnganing

Institution: National Institute of Nutrition

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W1978962036

FWCI: 8.676

Cites: 12

Cited by: 157

Related to: 10