Carotenoid degradation kinetics during storage of papaya chips obtained by vacuum frying with saturated vs. insaturated oil - Archive ouverte HAL Access content directly
Conference Papers Year :

Carotenoid degradation kinetics during storage of papaya chips obtained by vacuum frying with saturated vs. insaturated oil

, (1, 2) , (1, 2) , , (1)
1
2

Domains

Life Sciences [q-bio] Food and Nutrition Life Sciences [q-bio] Food engineering

HAL Institut Agro Montpellier  : Connect in order to contact the contributor

https://hal-montpellier-supagro.archives-ouvertes.fr/hal-03894905

Submitted on : Monday, December 12, 2022-3:12:31 PM

Last modification on : Thursday, January 5, 2023-4:24:08 PM

Not file

Dates and versions

hal-03894905 , version 1 (12-12-2022)

Identifiers

  • HAL Id : hal-03894905 , version 1

Cite

M. Soto, Claudie Dhuique-Mayer, Adrien Servent, N. Jimenez, Nawel Achir. Carotenoid degradation kinetics during storage of papaya chips obtained by vacuum frying with saturated vs. insaturated oil. CIBIA 2019 - Iberoamerican Congress of Food Engineering : Challenging Food Engineering as a Driver Towards Sustainable Food Processing, Jul 2019, Faro, Portugal. ⟨hal-03894905⟩

Export

BibTeX TEI Dublin Core DC Terms EndNote Datacite

Collections

CIRAD UNIV-AVIGNON AFRIQ AGROPOLIS BA UNIV-MONTPELLIER MONTPELLIER-SUPAGRO
0 View
0 Download

Share

Gmail Facebook Twitter LinkedIn More