Carotenoid degradation kinetics during storage of papaya chips obtained by vacuum frying with saturated vs. insaturated oil - Institut Agro Montpellier Access content directly
Conference Papers Year : 2019
No 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⟩
13 View
0 Download

Share

Gmail Facebook X LinkedIn More