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Stability of carotenoids and vitamin A during storage of carrot juice

✍ Scribed by H.E. Chen; H.Y. Peng; B.H. Chen

Book ID
108433912
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
806 KB
Volume
57
Category
Article
ISSN
0308-8146

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Carrot juice was prepared from each of yellow-, orange-, and purple-coloured carrots. Juice preparation included sorting, washing, peeling, acid-blanching, chopping, juicing, sterilization, and bottling steps. Bottled juices were stored in incubators which were kept at 5 "C, 20 "C, and 27 "C. Analy