TY  - JOUR
  - Ryan, L. and O'Connell, O. F. and O'Brien, N. M.
  - 2007
  - Proceedings of The Nutrition Society
  - Analysis of the effect of different cooking processes on the percentage bioaccessibility of carotenoids from tomato and red pepper (Capiscum annuum L)
  - Validated
  - ()
  - 66
  - Sp. Iss. SI
  - 113A
DA  - 2007/NaN
ER  - 

@article{V39104574,
   = {Ryan, L. and O'Connell, O. F. and O'Brien, N. M.},
   = {2007},
   = {Proceedings of The Nutrition Society},
   = {Analysis of the effect of different cooking processes on the percentage bioaccessibility of carotenoids from tomato and red pepper (Capiscum annuum L)},
   = {Validated},
   = {()},
   = {66},
   = {Sp. Iss. SI},
  pages = {113A},
  source = {IRIS}
}