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1 Ergebnisse
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Effects of thermal processing and fruit matrix on β-caroten..:
Vásquez-Caicedo, Ana Lucía
;
Schilling, Susanne
;
Carle, Reinhold
.
Food Chemistry. 102 (2007) 4 - p. 1172-1186 , 2007
Link:
https://doi.org/10.1016/j.foodchem.2006.07.005
RT Journal T1
Effects of thermal processing and fruit matrix on β-carotene stability and enzyme inactivation during transformation of mangoes into purée and nectar
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2006.07.005&Exemplar=1&LAN=DE A1 Vásquez-Caicedo, Ana Lucía A1 Schilling, Susanne A1 Carle, Reinhold A1 Neidhart, Sybille PB Elsevier BV YR 2007 SN 0308-8146 JF Food Chemistry VO 102 IS 4 SP 1172 OP 1186 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2006.07.005 DO https://doi.org/10.1016/j.foodchem.2006.07.005 SF ELIB - SuUB Bremen
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