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lutein epoxide/epina
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Chromatographic determination of changes in pigments in spinach (Spinacia oleracea L.) during processing.
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
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The content of individual chlorophyll and carotenoid pigments is determined in three spinach varieties (Lorelei, Springfield, and Ballet) after processing. Raw spinach and spinach that is steam-blanched for 3, 9, or 15 min is stored frozen at -24 degrees C for 6 months. In addition, spinach is
Simple saponification method for the quantitative determination of carotenoids in green vegetables.
Se sèlman itilizatè ki anrejistre yo ki ka tradwi atik yo
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A simple, reliable, and gentle saponification method for the quantitative determination of carotenoids in green vegetables was developed. The method involves an extraction procedure with acetone and the selective removal of the chlorophylls and esterified fatty acids from the organic phase using a
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- Kat entèaktif GPS - tag zèb sou kote (vini byento)
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