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. Author manuscript; available in PMC: 2013 Dec 4.
Published in final edited form as: J Agric Food Chem. 2011 Aug 2;59(16):10.1021/jf201120n. doi: 10.1021/jf201120n

Figure 3.

Figure 3

Effect of steaming time on the polyglutamyl 5-methyltetrahydrofolate (5MTHF-Glun) species of carrot (D. carota): (A1) no steaming; (A2) steaming for 10 min; (A3) steaming for 20 min. The folate levels were determined by HPLC-MS/MS based on the methods reported by Wang et al.15 Data represent the mean of three replicates.