Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips - Institut Agro Montpellier Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2010

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hal-02025809 , version 1 (19-02-2019)

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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, 2010, 121 (2), pp.348-357. ⟨10.1016/j.foodchem.2009.12.035⟩. ⟨hal-02025809⟩
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