Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Retention of beta-carotene as a model substance for lipophilic phytochemicals during extrusion cooking

  • Autor:

    Emin, M.A.; Mayer-Miebach, E.; Schuchmann, H.P.

  • Quelle:

    LWT Food Science & Technology 48 (2):302-307, 2012.

  • Datum: 2012