KINETICS OF BETA-CAROTENE DEGRADATION AT TEMPERATURES TYPICAL OF AIR DRYING OF FOODS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1982.tb00655.x/fullpdf
Reference20 articles.
1. Stability of β-carotene in isolated systems
2. Effect of processing variables on the quality of dehydrated carrot
3. OXIDATIVE DECOLORATION OF ?-CAROTENE IN LOW-MOISTURE MODEL SYSTEMS
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