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dc.contributor.authorBechoff, A.
dc.contributor.authorDhuique-Mayer, C.
dc.contributor.authorDornier, M
dc.contributor.authorTomlins, KI
dc.contributor.authorBoulanger, R
dc.contributor.authorDufour, D.L.
dc.contributor.authorWestby, A.
dc.date.accessioned2014-10-02T08:33:08Z
dc.date.available2014-10-02T08:33:08Z
dc.date.issued2010
dc.identifier.urihttps://hdl.handle.net/10568/44033
dc.language.isoen
dc.sourceFood Chemistry
dc.subjectCAROTENOIDS
dc.subjectIPOMOEA
dc.subjectKINETICS
dc.subjectOXYGEN
dc.subjectSTORAGE
dc.subjectWATER ACTIVITY
dc.subjectCAROTENOIDE
dc.subjectIPOMOEA
dc.subjectCINEMATICA
dc.subjectOXIGENO
dc.subjectALMACENAMIENTO
dc.subjectACTIVIDAD DEL AGUA
dc.titleRelationship between the kinetics of ß-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips
dc.description.versionPeer-reviewed
dc.typeJournal Article
cg.subject.ciatNUTRITION
cg.subject.ciatBIOFORTIFICATION
cg.identifier.statusLimited Access
cg.identifier.urlhttps://dx.doi.org/doi:10.1016/j.foodchem.2009.12.035
cg.identifier.doihttps://dx.doi.org/doi:10.1016/j.foodchem.2009.12.035
cg.isijournalISI Journal


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