Authors:
de Rigal, D
Gauillard, F
Richard-Forget, F
Citation: D. De Rigal et al., Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: beta-carotene inhibition of chlorogenic aciddegradation, J SCI FOOD, 80(6), 2000, pp. 763-768