Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review
Fruits, 66 6 (2011) 417-440
Published online: 2011-11-03
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Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves
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A new voltammetric approach for the determination of β-carotene in vegetables and pharmaceutical capsules using a gold electrode
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Chemical Changes During Processing and Storage of Foods
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