Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives

Published 2013 View Full Article

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Title
Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 147, Issue -, Pages 160-169
Publisher
Elsevier BV
Online
2013-10-01
DOI
10.1016/j.foodchem.2013.09.106

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