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TCC, dry matter, and apparent retention of five yellow cassava lines before and after boiling measured by HPLC and iCheck Carotene.

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posted on 2018-12-28, 18:27 authored by Angélica M. Jaramillo, Luis Fernando Londoño, Juan Camilo Orozco, Gelver Patiño, John Belalcazar, Fabrice Davrieux, Elise F. Talsma

TCC, dry matter, and apparent retention of five yellow cassava lines before and after boiling measured by HPLC and iCheck Carotene.

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