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

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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 : Friday, October 23, 2020 - 3:04:20 AM

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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. ⟨10.1016/j.foodchem.2009.12.035⟩. ⟨hal-02025809⟩

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