Kinetics of Phytochemicals Degradation During Thermal Processing of Fruits Beverages-Reference-Cited by-同舟云学术

Kinetics of Phytochemicals Degradation During Thermal Processing of Fruits Beverages

Published:2019 Issue: Volume: Page:407-440
ISSN:
Container-title:Non-Alcoholic Beverages
language:
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Author:

Stănciuc Nicoleta,Râpeanu Gabriela

Publisher

Elsevier

Reference124 articles.

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3. Carotenoids in sea buckthorn (Hippophae rhamnoides L.) berries during ripening and use of pheophytin a as a maturity marker;Andersson;J. Agric. Food Chem.,2009

4. Carotenoids, Tocochromanols and Chlorophylls in Sea Buckthorn Berries (Hippophae rhamnoides) and Rose Hips (Rosa sp.). Variation During Ripening, and Among Cultivars/Species and Years;Andersson,2009

5. Thermal degradation kinetics of lutein, b-carotene and b-cryptoxanthin in virgin olive oils;Aparicio-Ruiz;J. Food Compos. Anal.,2011

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