EFFECT OF SULFUR-DIOXIDE AND BLANCHING ON THE STABILITY OF CAROTENOIDS OF DEHYDRATED CARROT

被引：24

作者：

BALOCH, AK ^{[1
]}

BUCKLE, KA ^{[1
]}

EDWARDS, RA ^{[1
]}

机构：

[1] UNIV NEW S WALES,SCH FOOD TECHNOL,KENSINGTON,NSW 2033,AUSTRALIA

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1987年 / 40卷 / 02期

关键词：

D O I：

10.1002/jsfa.2740400210

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：179 / 187

页数：9

共 50 条

[1] REACTIONS OF SULFUR-DIOXIDE IN DEHYDRATED VEGETABLES
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