The progression of lipid oxidation, ß-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage. (2021)
Attributed to:
REDUCING SODIUM IN THE UK DIET THROUGH FOOD PROCESSING AND INGREDIENT DESIGN
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1039/d0fo03100c
PubMed Identifier: 33903860
Publication URI: http://europepmc.org/abstract/MED/33903860
Type: Journal Article/Review
Volume: 12
Parent Publication: Food & function
Issue: 10
ISSN: 2042-6496