Article citationsMore>>

P. R. G. De Oliveira and D. B. Rodriquez-Amaya, “Processed and Prepared Corn Products as Sources of Lutein and Zeaxanthin: Compositional Variation in the Food Chain,” Journal of Food Science, Vol. 72, No. 1, 2007, pp. S79-S85. doi:10.1111/j.1750-3841.2006.00235.x

has been cited by the following article: