Stability of β-carotene in thermal oils

Journal of Food Biochemistry

Volumn 36, Issue 2, 2012, Pages 198-206

  Qiu, Dan ^a,b,c   Shao, Shuang Xi ^a   Zhao, Bo ^a   Wu, Yue Chan ^a   Shi, Li Fang ^b   Zhou, Jia Chao ^b   Chen, Zhi Rong ^c  

^a NINGBO UNIVERSITY OF TECHNOLOGY   (China)

^b Zhejiang NVB Co Ltd   (China)

^c ZHEJIANG UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

DECAY RATE; EFFECTS OF TEMPERATURE; FIRST ORDER KINETICS; PEANUT OIL; SOYBEAN OIL; UV-VIS SPECTROSCOPY;

DECAY (ORGANIC); HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERIZATION; ISOMERS; TEMPERATURE; ULTRAVIOLET SPECTROSCOPY; ULTRAVIOLET VISIBLE SPECTROSCOPY; UNSATURATED FATTY ACIDS; VEGETABLE OILS;

STABILITY;

ARACHIS; ARACHIS HYPOGAEA; GLYCINE MAX;

EID: 84859430336     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00526.x     Document Type: Article

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