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Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives

✍ Scribed by Gurak, Poliana D.; Mercadante, Adriana Z.; González-Miret, M.L.; Heredia, Francisco J.; Meléndez-Martínez, Antonio J.

Book ID: 122612370
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 813 KB
Volume: 147
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2013.09.106

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