Stability of Lutein in Wholegrain Bakery Products Naturally High in Lutein or Fortified with Free Lutein

Title
Stability of Lutein in Wholegrain Bakery Products Naturally High in Lutein or Fortified with Free Lutein
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 18, Pages 10109-10117
Publisher
American Chemical Society (ACS)
Online
2010-08-24
DOI
10.1021/jf102400t

Ask authors/readers for more resources

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now