Effects of various traditional processing methods on the all-trans-beta-carotene content of orange-fleshed sweet potato
Journal article, 2008

Author

Anton Bengtsson

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Agnes Namutebi

Marie Alminger

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Ulf Svanberg

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Journal of Food Composition and Analysis

Vol. 21 134-143

Subject Categories

Industrial Biotechnology

Areas of Advance

Life Science Engineering (2010-2018)

More information

Created

10/7/2017