CHANGES IN INDIVIDUAL CAROTENOIDS ON PROCESSING AND STORAGE OF MANGO (MANGIFERA-INDICA) SLICES AND PUREE

被引：27

作者：

GODOY, HT ^{[1
]}

RODRIGUEZAMAYA, DB ^{[1
]}

机构：

[1] UNIV ESTADUAL CAMPINAS,FAC ENGN ALIMENTOS,DEPT CIENCIA ALIMENTOS,BR-13100 CAMPINAS,SP,BRAZIL

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb00510.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：451 / 460

页数：10

共 18 条

[1]

DAVIES BH, 1976, CHEMISTRY BIOCHEMIST, V2, P38, DOI DOI 10.1590/S0101-20612001000200017

[2] OXIDATION OF BETA-CAROTENE - SITE OF INITIAL ATTACK [J].

ELTINAY, AH ;

CHICHESTER, CO .

[3]

FONSECA H, 1969, Archivos Latinoamericanos de Nutricion, V19, P9

[4]

GEORGE LMI, 1969, J AGR U PUERTO RICO, V53, P100

[5]

HUET R, 1979, FRUITS, V34, P479

[6] CAROTENOIDS IN 3 STAGES OF RIPENING OF MANGO [J].

JOHN, J ;

SUBBARAYAN, C ;

CAMA, HR .

[7]

JUNGALWALA FB, 1963, INDIAN J CHEM, V1, P36

[8]

KRISHNAMURTHY GV, 1960, INDIAN J FOOD SCI, V9, P277

[9]

KRISHNAMURTHY S, 1973, TROP SCI, V15, P167

[10]

MEDINA JC, 1980, MANGA CULTURA AO PRO