Stability of Lycopene during Food processing. In: Functional Foods and Nutraceuticals - Processing Technologies.

Autoria(s): John Shi; Yukio Kakuda; Yueming Jiang; Gauri Mittal
Data(s)

2006
Identificador

http://ir.scbg.ac.cn/handle/344003/9907

http://www.irgrid.ac.cn/handle/1471x/14283
Publicador

Ed. John Shi. CRC Press (Taylor & Francis Group), Boca Raton, FL, USA, 2006
Fonte

John Shi、Yukio Kakuda、Yueming Jiang、Gauri Mittal.Stability of Lycopene during Food processing. In: Functional Foods and Nutraceuticals - Processing Technologies. ,Ed. John Shi. CRC Press (Taylor & Francis Group), Boca Raton, FL, USA, 2006 ,2006
Tipo

专著
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