@article{530e808f738a4474aaa69c811547847b,
title = "Cooking of spinach influences the isomeric profile of betacarotene but does not significantly affect its micellarization",
keywords = "Spinach, Chemistry, Food science, Carotenoid, Bioavailability, Spinacia, Boiling, Saponification, beta-Carotene, Chromatography, Organic chemistry, Biochemistry, Biology, Bioinformatics, Chloroplast, Gene",
author = "Karen Galvin",
year = "2009",
doi = "10.1096/fasebj.23.1\_supplement.34.3",
language = "English",
journal = "FASEB Journal",
issn = "0892-6638",
publisher = "John Wiley \& Sons Inc.",
}