Carotenoid stability in fruits, vegetables and working standards - Effect of storage temperature and time

Food Chemistry

Volumn 156, Issue , 2014, Pages 37-41

  Dias, M Graça ^a   Camões, M Filomena G F C ^b   Oliveira, Luísa ^a  

^a NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

^b UNIVERSITY OF LISBON   (Portugal)

Author keywords

Carotenoids; Freezing temperature; HPLC; Stability; Storage time and temperature

Indexed keywords

CAROTENOID;

BRASSICA; CHEMISTRY; DEVICES; EVALUATION STUDY; FOOD STORAGE; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCEDURES; PRUNUS; TEMPERATURE; TIME; VEGETABLE;

BRASSICA; CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD STORAGE; FRUIT; PRUNUS; TEMPERATURE; TIME FACTORS; VEGETABLES;

EID: 84894253463     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.050     Document Type: Article

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