Effect of phenolic and carotenoid composition on enzymatic oxidation of apricots - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 1996

Effect of phenolic and carotenoid composition on enzymatic oxidation of apricots

M. Radi
  • Function : Author
M. Bellaji
  • Function : Author
M. Mahrouz
  • Function : Author
Abderrahim Jaouad
  • Function : Author
M. Tacchini
  • Function : Author
Sécurité et Qualité des Produits d'Origine Végétale
Marie Josèphe Amiot
Sécurité et Qualité des Produits d'Origine Végétale
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Food engineering Chemical and Process Engineering Life Sciences [q-bio]

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https://hal.inrae.fr/hal-02767808

Submitted on : Thursday, June 4, 2020-10:07:11 AM

Last modification on : Wednesday, May 31, 2023-8:18:16 PM

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hal-02767808 , version 1 (04-06-2020)

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  • HAL Id : hal-02767808 , version 1
  • PRODINRA : 124211

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M. Radi, M. Bellaji, M. Mahrouz, Abderrahim Jaouad, M. Tacchini, et al.. Effect of phenolic and carotenoid composition on enzymatic oxidation of apricots. 18. International Conferences on Polyphenols, Jul 1996, Bordeaux, France. ⟨hal-02767808⟩

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