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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 [Chatham]
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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025809
Contributor : Manuel DORNIER Connect in order to contact the contributor
Submitted on : Tuesday, February 19, 2019 - 6:56:24 PM
Last modification on : Tuesday, September 13, 2022 - 3:53:28 AM

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

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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, 2010, 121 (2), pp.348-357. ⟨10.1016/j.foodchem.2009.12.035⟩. ⟨hal-02025809⟩

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