Food Science and Technology

Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid

E. O. Alamu, B. Maziya-dixon, et al.

Explore how processing and harvest timing transform the bioactive components and color attributes of biofortified orange maize in a groundbreaking study by Emmanuel O. Alamu and colleagues. Discover the intriguing relationships between roasting, lutein, and zeaxanthin that could enhance your understanding of this vibrant crop!... show more

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