Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: beta-carotene inhibition of chlorogenic acid degradation - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of the Science of Food and Agriculture Year : 2000

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

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Dates and versions

hal-02693520 , version 1 (01-06-2020)

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  • HAL Id : hal-02693520 , version 1
  • PRODINRA : 76414

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D. de Rigal, Frederic Gauillard, F. Richard-Forget. Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: beta-carotene inhibition of chlorogenic acid degradation. Journal of the Science of Food and Agriculture, 2000, 80, pp.763-768. ⟨hal-02693520⟩
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