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

Aurelie Bechoff 1 Claudie Dhuique-Mayer 2 Manuel Dornier 2 Keith Tomlins 3 Renaud Boulanger 2 Dominique Dufour 2 Andrew Westby 3
1 Natural Resources Institute (NRI)
2 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité
3 Natural Resources Institute
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Journal articles
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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025809
Contributor : Manuel Dornier <>
Submitted on : Tuesday, February 19, 2019 - 6:56:24 PM
Last modification on : Wednesday, April 3, 2019 - 11:37:01 AM

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  • HAL Id : hal-02025809, version 1

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AGROPOLIS | CIRAD | BA | UNIV-MONTPELLIER | UNIV-AVIGNON

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Aurelie Bechoff, Claudie Dhuique-Mayer, Manuel Dornier, Keith Tomlins, Renaud Boulanger, et al.. Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips. Food Chemistry, Elsevier, 2010, 121 (2), pp.348-357. ⟨hal-02025809⟩

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