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In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes.

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Citation

Burgos, G.; Munoa, L.; Sosa, P.; Bonierbale, M.; Felde, T. zum; Diaz, C. 2013. In vitro bioaccessibility of Lutein and Zeaxanthin of yellow fleshed boiled potatoes. Plant Foods for Human Nutrition. 68:385–390.

Authors

  • Burgos, G.
  • Munoa, L.P.
  • Sosa, P.
  • Bonierbale, M.W.
  • Felde, T. zum
  • Díaz, C.