CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.): OLEORESIN-CELLULOSE SOLID MODEL
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02399.x/fullpdf
Reference25 articles.
1. Am. Spice Trade Assoc. (ASTA), 1968 . "Official Analytical Methods," 2nd ed.p.41 .New York, N.Y.
2. Autoxidation of carotene and vitamin A. Influence of fat and antioxidants
3. Auto-Oxidation of Extractable Color Pigments in Chili Pepper with Special Reference to Ethoxyquin Treatment
4. OXIDATIVE DECOLORATION OF ?-CAROTENE IN LOW-MOISTURE MODEL SYSTEMS
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