E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
Effect of Lipid Physical State of Palm Derivatives on β-Carotene Bleaching
Version of Record online: 11 MAR 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 4, pages E549–E554, April 2013
How to Cite
Calligaris, S., Manzocco, L., Da Pieve, S., Arrighetti, G. and Cristina Nicoli, M. (2013), Effect of Lipid Physical State of Palm Derivatives on β-Carotene Bleaching. Journal of Food Science, 78: E549–E554. doi: 10.1111/1750-3841.12087
- Issue online: 5 APR 2013
- Version of Record online: 11 MAR 2013
- Manuscript Accepted: 23 JAN 2013
- Manuscript Received: 3 DEC 2012
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