The combined effect of ultrasound and enzymatic treatment on the nanostructure, carotenoid retention and sensory properties of ready-to-eat carrot chips-Reference-Cited by-同舟云学术

The combined effect of ultrasound and enzymatic treatment on the nanostructure, carotenoid retention and sensory properties of ready-to-eat carrot chips

Published:2017-11 Issue: Volume:85 Page:427-433
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Konopacka Dorota^ORCID,Cybulska Justyna,Zdunek Artur,Dyki Barbara,Machlańska Aleksandra^ORCID,Celejewska Karolina

Funder

National Centre for Research and Development

Publisher

Elsevier BV

Subject

Food Science

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