Carotenoid and Carotenoid Ester Composition in Mango Fruit As Influenced by Processing Method-Reference-Cited by-同舟云学术

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Carotenoid and Carotenoid Ester Composition in Mango Fruit As Influenced by Processing Method

Published:1994-12 Issue:12 Volume:42 Page:2737-2742
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cano M. Pilar,de Ancos Begona

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00048a017

Cited by 59 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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4. Alterations of natural pigments;Chemical Changes During Processing and Storage of Foods;2021

5. Indian Tropical Fruits and Their Bioactive Compounds Against Human Diseases;Plant-derived Bioactives;2020

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