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Effects of thermal processing and fruit matrix on β-carotene stability and enzyme inactivation during transformation of mangoes into purée and nectar
Ana Lucía Vásquez-Caicedo, Susanne Schilling, Reinhold Carle, Sybille NeidhartVolume:
102
Year:
2007
Language:
english
Pages:
15
DOI:
10.1016/j.foodchem.2006.07.005
File:
PDF, 349 KB
english, 2007