Effect of Alkali Saponification, Enzymatic Hydrolysis and Storage Time on the Total Carotenoid Concentration of Costa Rican Crude Palm Oil

Author： Fernandez R. X.E. Shier N.W. Watkins B.A.

Publisher： Academic Press

ISSN： 0889-1575

Source： Journal of Food Composition and Analysis, Vol.13, Iss.2, 2000-04, pp. : 179-187

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