Influence of cooking conditions on carotenoid content and stability in porridges prepared from high-carotenoid maize

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2017-03-29
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Díaz Gómez, Joana
Ramos Girona, Antonio J.Ramos Girona, Antonio J. - ORCID ID
Zhu, ChangfuZhu, Changfu - ORCID ID
Martín Belloso, OlgaMartín Belloso, Olga - ORCID ID
Soliva-Fortuny, RobertSoliva-Fortuny, Robert - ORCID ID
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http://hdl.handle.net/10459.1/62952
DOI
https://doi.org/10.1007/s11130-017-0604-7
Journal or Serie
Plant Foods for Human Nutrition, 2017, vol. 72, núm. 2, p. 113-119
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Articles publicats (Tecnologia, Enginyeria i Ciència dels Aliments)
Articles publicats (Agrotecnio Center)
Articles publicats (Ciència i Enginyeria Forestal i Agrícola)