Analysis of beta-carotene and lutein in some leafy vegetables and effect of cooking on serum vitamin A formation from Alternanthera sessilis (Sinhala: Mukunuwanna)

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dc.contributor.authorChandrika, U.G.en_US
dc.contributor.authorJansz, E.R.en_US
dc.contributor.authorWarnasuriya, N.D.en_US
dc.date.accessioned2010-07-06T11:06:02Z
dc.date.available2010-07-06T11:06:02Z
dc.date.issued2005en_US
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 33(2):p.141-145en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6260
dc.publisherNational Science Foundation:Colomboen_US
dc.subjectAlternanthera sessilisen_US
dc.subjectBeta-caroteneen_US
dc.subjectCarotenoidsen_US
dc.subjectCentella asiaticaen_US
dc.subjectManihot esculentaen_US
dc.subjectSesbania grandifloraen_US
dc.subjectLeafy vegetablesen_US
dc.subjectHigh pressure liquid chromatographyen_US
dc.subjectVitamin Aen_US
dc.subjectBioconversionen_US
dc.subjectTraditional cooking methodsen_US
dc.subjectChemical analysisen_US
dc.subject.lccBiochemistryen_US
dc.titleAnalysis of beta-carotene and lutein in some leafy vegetables and effect of cooking on serum vitamin A formation from Alternanthera sessilis (Sinhala: Mukunuwanna)en_US
dc.typeArticleen_US

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