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...
| Main Authors: | , , |
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| Format: | article |
| Language: | Español |
| Published: |
Corporación colombiana de investigación agropecuaria - AGROSAVIA
2019
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| Subjects: | |
| Online Access: | http://revistacta.agrosavia.co/index.php/revista/article/view/563 http://hdl.handle.net/20.500.12324/35238 |