Porosity and Water Activity Effects on Stability of Crystalline β-Carotene in Freeze-Dried Solids
Article first published online: 24 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages E313–E320, November 2012
How to Cite
Harnkarnsujarit, N., Charoenrein, S. and Roos, Y. H. (2012), Porosity and Water Activity Effects on Stability of Crystalline β-Carotene in Freeze-Dried Solids. Journal of Food Science, 77: E313–E320. doi: 10.1111/j.1750-3841.2012.02940.x
- Issue published online: 19 NOV 2012
- Article first published online: 24 OCT 2012
- MS 20120219 Submitted 2/13/2012, Accepted 8/1/2012.
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