The progression of lipid oxidation, ß-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage. (2021)

First Author: Agarwal D
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