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

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