Degradation kinetics of ergosterol in tomato paste serum

European Food Research and Technology

Volumn 227, Issue 3, 2008, Pages 683-688

  Kadakal, Çetin ^a   Artik, Nevzat ^b  

^a PAMUKKALE UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Degradation kinetics; Ergosterol; HPLC; Serum; Tomato paste

Indexed keywords

ACTIVATION ENERGY; ADDITION REACTIONS; AGRICULTURAL PRODUCTS; BODY FLUIDS; DEGRADATION; FRUITS; MICROFLUIDICS; PIGMENTS; SULFATE MINERALS;

ARRHENIUS RELATIONSHIPS; DEGRADATION KINETICS; FIRST-ORDER REACTIONS; HALF-LIVES; KINETIC DATA; TEMPERATURE DEPENDENCES; TEMPERATURE RANGES; TOMATO PASTES;

CHEMICAL ACTIVATION;

LYCOPERSICON ESCULENTUM;

EID: 44949151897     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0772-z     Document Type: Article

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