PROCESSING EFFECT OF DIVERSE COOKING METHODS ON RETENTION OF -CAROTENE ALL TRANS AND CIS ISOMERS IN GREEN LEAFY VEGETABLES-INDIA. International Journal of Food and Nutritional Sciences, [S. l.], v. 7, n. 2, p. 108–120, 2018. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/545. Acesso em: 14 aug. 2026.