ALFALFA CAROTENE: Effect of Added Fats and Oils on Carotene Stability in Dehydrated Alfalfa Meal during Storage
- 1 May 1956
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 4 (5), 428-431
- https://doi.org/10.1021/jf00127a013
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Phenolic antioxidants for caroteneJournal of Oil & Fat Industries, 1951
- Stability of Carotene in AlfalfaIndustrial & Engineering Chemistry, 1950
- Determination of Tocopherol in Plant TissueIndustrial & Engineering Chemistry Analytical Edition, 1946