Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSM
Guardado en:
Publicado en: | Journal of Food Science |
---|---|
Autor principal: | Vega, P.J. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of Food Science v. 61, no. 4 (1996), p. 757-759 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of Food Science |
Ejemplares similares
- Effect of sodium chloride, acetic acid, and enzymes on carotene extraction in carrots (Daucus carota L.)
-
Ethephon increases carotene content and intensifies root color of carrots
por: McFiffen, M. -
Citric acid reduces the respiration of fresh-cut carrots
por: KATO-NOGUCHI, Hisashi -
Drying kinetics and beta-carotene degradation in carrot undergoing different drying processes
por: Suvarnakuta, Peamsuk -
Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots
por: HOWARD, L.