Xanthophyll carotenoids are more bioaccessible from fruits than dark green vegetables

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Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK

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Food Chemistry, Nutrition, Hplc Method +8

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Fruits and vegetables that are sources for lutein and zeaxanthin: the macular pigment in human eyes

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Development of an in Vitro Digestion Method To Assess Carotenoid Bioavailability from Meals

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