Stability of 5-caffeoylquinic acid under different conditions of heating

Food Research International

Volumn 31, Issue 6-7, 1998, Pages 475-477

  De Maria, C A B ^a   Trugo, L C ^b   De Mariz E Miranda, L S ^b   Salvador, E ^b  

^a FEDERAL UNIVERSITY OF THE STATE OF RIO DE JANEIRO   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

5 caffeoylquinic acid (5 CQA); Carrot; Heating; Potato

Indexed keywords

5 CAFFEOYLQUINIC ACID; CARROT; POTATO; TEMPERATURE; THERMOSTABILITY;

EID: 0032432905     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00015-0     Document Type: Article

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