Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatments

@inproceedings{Chandler1988IsomerizationAL,
  title={Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatments},
  author={Lawrence A. Chandler and J Rhemrev Steven and J.. and Steven J. Schwartz},
  year={1988}
}
Wilkins, W. F.; Lin, F. M. "Volatile Flavor Components of Deep Fat-Fried Soybeans". J. Agric. Food Chem. 1970,18, 337-339. Walradt, J. P.; Pittet, A. 0.; Kinlin, T. E.; Muralidhara, R.; Sanderson, A. "Volatile Components of Roasted Peanuts". J. Agric. Food Chern. 1971, 19,972-979. Wang, P.; Odell; G. V. "Formation of Pyrazines from Thermal Treatment of Some Amino-Hydroxy Compounds". J. Agric. Food Chem. 1973,21, 868-870. Received for review March 3,1987. Revised manuscript received August 27… CONTINUE READING
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