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Nombre de documents : 1.
2020
A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils.
Soto Marvin, Dhuique-Mayer Claudie, Servent Adrien, Jimenez Nadiarid, Vaillant Fabrice, Achir Nawel.
2020.
Food Research International, 128:108737, 11 p.
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