Publication | Open Access

Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage

Food ChemistryChemical EngineeringShelf LifeEngineeringGreen ChemistryFood EngineeringFood ProcessingChemistryPost-harvest PhysiologyFood QualityFood TechnologyChromatographyHealth Sciences