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Merete Edelenbos

Content of a- and b-carotene in raw and fried carrots of different colours

Research output: Contribution to book/anthology/report/proceedingBook chapterResearch

  • Department of Food Science
Original languageEnglish
Title of host publicationPigments in Food, more than colours (Dufossé, L. Ed.)
Publication year2004
Pages151-153
Publication statusPublished - 2004

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ID: 109552