Effects of thermal processing and fruit matrix on ß-carotene stability and enzyme inactivation during transformation of mangoes into purée and nectar
- Publication Type
- Journal contribution (peer reviewed)
- Authors
- VÁSQUEZ-CAICEDO, A.L., SCHILLING, S., CARLE, R., NEIDHART, S.
- Year of publication
- 2007
- Published in
- Food Chemistry
- Band/Volume
- 102/
- Page (from - to)
- 1172-1186