Cite
HARVARD Citation
Soto, M. et al. (2020). A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils. Food research international. p. . [Online].
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Soto, M. et al. (2020). A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils. Food research international. p. . [Online].