EFFECT OF ACIDIFIED PROCESSING AND STORAGE ON CAROTENOIDS (PROVITAMIN A) AND VITAMIN C IN MUNG BEAN SPROUTS
- Author
- MEHDI FARHANGI; VALADON LRG
R. HOLLOWAY COLL./EGHAM SURREY TW20 0EX/GBR - Source
- J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 5; PP. 1464-1466; BIBL. 18 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- HARICOT MUNGO TECHNOLOGIE PRODUIT CONSERVE BLANCHIMENT ENTREPOSAGE VITAMINE CAROTENE ASCORBIQUE ACIDE ALTERATION VALEUR NUTRITIVE COMPOSITION CHIMIQUE ACIDIFICATION GERMINATION LEGUME CAROTENOIDE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- TECHNOLOGY BLEACHING STORAGE CAROTENE ASCORBIC ACID SPOILAGE CHEMICAL COMPOSITION ACIDIFICATION GERMINATION VEGETABLE CAROTENOID FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL82X0022199
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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