Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips

标题
Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 121, Issue 2, Pages 348-357
出版商
Elsevier BV
发表日期
2009-12-29
DOI
10.1016/j.foodchem.2009.12.035

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