Effect of Processing on Foods Containing Carotenoids
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-46459-2_7
Reference146 articles.
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5. Chandler LA, Schwartz SJ (1988) Isomerization and losses of trans beta-carotene in sweet potatoes as affected by processing treatment. J Agric Food Chem 36(1):129–133
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