Wikidata

(Q49968813)

English

Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: β-carotene inhibition of chlorogenic acid degradation.

scientific article published in May 2000

In more languages

Statements

title
Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: β-carotene inhibition of chlorogenic acid degradation. (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
29345797
retrieved
23 February 2018
reference URL
http://europepmc.org/abstract/MED/29345797

Identifiers

 
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