Effects of lipophilic continuous phases and heating methods...

Food Science and Biotechnology 2016 / 2 Vol. 25; Iss. 1

Effects of lipophilic continuous phases and heating methods on thermal degradation and isomerization of β-carotene

Yoon, Suk Hoo
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Volume:
25
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-016-0013-y
Date:
February, 2016
File:
PDF, 255 KB
english, 2016
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