Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08800.x/fullpdf
Reference18 articles.
1. Color Degradation Kinetics of Spinach, Mustard Leaves, and Mixed Puree
2. Rheological characteristics and kinetics of colour degradation of green chilli puree
3. Chlorophyll and color of green chilli puree as affected by mesh size and temperature
4. Influence of Carotenoids and Pulps on the Color Modification of Blood Orange Juice
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