Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein

This study aimed to determine the kinetics of vitamin C degradation in a product made from mango pulp (Mangifera indica L.) and whey protein powder, in order to determine the effect of temperature on its conservation and further evaluate the behavior of the L*, a*, b* and the total color difference...

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Detalles Bibliográficos
Autores principales:	Mendoza Corvis, Fernando Alonso, Arteaga Márquez, Margarita Rosa, Pérez Sierra, Omar Andrés
Formato:	Artículo
Lenguaje:	Español
Publicado:	‎‎Corporación colombiana de investigación agropecuaria - AGROSAVIA 2019
Materias:	Mangífera índica Secado Cinética Calidad de los alimentos Frutales http://aims.fao.org/aos/agrovoc/c_4575 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_6ede19b4 http://aims.fao.org/aos/agrovoc/c_10965
Acceso en línea:	http://revistacta.agrosavia.co/index.php/revista/article/view/563 http://hdl.handle.net/20.500.12324/35238

Degradation of vitamin C in a product made from mango (Mangifera indica L.) and whey protein

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