Chemical and colour changes associated to the epoxidation and oxidative cleavage of beta-carotene

• Autorzy: Gurak P. D. , Merkadante A. Z. , Gonzalez-Miret M. L. , Heredia F. J. , Melendez-Martinez A. J.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Biologica Cracoviensia. Series Botanica. Supplement
• Rocznik: 2011
• Tom: 53
• Numer: 1
• Opis fizyczny: p.59

Twórcy

autor

Gurak P. D.

• Department of Food Science, Faculty of Food Engineering, University of Campinas, Postal code 13083-862, Campinas, SP, Brazil

autor

Merkadante A. Z.

• Department of Food Science, Faculty of Food Engineering, University of Campinas, Postal code 13083-862, Campinas, SP, Brazil

autor

Gonzalez-Miret M. L.

• Laboratory of Food Colour and Quality, Department of Nutrition and Food Science, Faculty of Pharmacy, Universidad de Sevilla, 41012, Sevilla, Spain

autor

Heredia F. J.

• Laboratory of Food Colour and Quality, Department of Nutrition and Food Science, Faculty of Pharmacy, Universidad de Sevilla, 41012, Sevilla, Spain

autor

Melendez-Martinez A. J.

• Laboratory of Food Colour and Quality, Department of Nutrition and Food Science, Faculty of Pharmacy, Universidad de Sevilla, 41012, Sevilla, Spain

Uwagi

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