Thermal Isomerization and Degradation Behaviours of Carotenoids in Simulated Sweet Corn Juice
Thermal Isomerization and Degradation Behaviours of Carotenoids in Simulated Sweet Corn Juice
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Publisher
New York: Springer US
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Language
English
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New York: Springer US
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Contents
The thermal behaviour of carotenoids may affect the nutritional value and flavour quality of sweet corn juice. In this study, carotenoid compositions and volatile components in simulated sweet corn juice at elevated temperatures from 100 to 130 °C were identified and compared by C
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-HPLC-DAD-APCI-MS and HS-SPME-GC-MS methods. The result sho...
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Full title
Thermal Isomerization and Degradation Behaviours of Carotenoids in Simulated Sweet Corn Juice
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TN_cdi_proquest_journals_2410864664
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2410864664
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ISSN
1935-5130
E-ISSN
1935-5149
DOI
10.1007/s11947-018-2059-8
