Drying Kinetics and β-Carotene Degradation in Carrot Undergoing Different Drying Processes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11528.x/fullpdf
Reference22 articles.
1. Impingement drying of potato chips;Caixeta;J Food Process Eng,2002
2. Quantification of provitamin A compounds in Chinese vegetables by high-performance liquid chromatography;Chen;J Food Protect,1993
3. Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves;Cui;Drying Technol,2004
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