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Effects of lipophilic continuous phases and heating methods on thermal degradation and isomerization of β-carotene
Rates of thermal degradation and isomerization of all-trans-β-carotenes in air and in triacylglycerols were determined. Degradation of carotenes in triacylglycerols was faster than that in air. The 13-cis-β-carotene level in triacylglycerols was higher than in air. Oxidized materials of triacylglyce...
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| Publicado no: | Food Sci Biotechnol |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049377/ https://ncbi.nlm.nih.gov/pubmed/30263241 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0013-y |
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