Effect of alkali saponification, enzymatic hydrolysis and storage time on the total carotenoid concentration of costa rican crude palm oil

Journal of Food Composition and Analysis

Volumn 13, Issue 2, 2000, Pages 179-187

  Fernandez R , Xinia E ^a   Shier, Nathan W ^a   Watkins, Bruce A ^b  

^a INDIANA UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Crude palm oil; saponification; carotenoids

Indexed keywords

EID: 0347117631     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.1999.0864     Document Type: Article

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