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

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

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  • HAL Id : hal-03894905 , version 1

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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⟩
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