How to Cite
Asenjo, C. F., & Porrata, E. I. (1956). The Carotene Content of Green and Ripe Plantains. The Journal of Agriculture of the University of Puerto Rico, 40(3), 152–156. https://doi.org/10.46429/jaupr.v40i3.13796
Abstract
1. The carotene content of green and yellow plantains, as determined by the chromatographic assay procedure, averaged 10.43 ± 3.66 and 6.68 ± 2.97 µg. of carotene per gram of the raw edible portion, respectively. 2. Rat assay indicated that the green plantain protected more the vitamin A-depleted rats than the yellow plantain.Downloads
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