Effects of thermal processing on trans–cis-isomerization of β-carotene in carrot juices and carotene-containing preparations
- 1 December 2003
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 83 (4) , 609-617
- https://doi.org/10.1016/s0308-8146(03)00255-3
Abstract
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