THE ISOMERIZATION AND OXIDATION OF CAROTENOID COMPOUNDS IN THE OIL PALM FRUIT DURING PRODUCTIONS OF CPO
Isomerization and oxidation have been known as the major factors of the degradation of carotenoid compounds. Results showed that the isomerization of the carotenoid in the oil palm fruit, during the sterilization process, promotes the decrease of the concentration of trans a- and trans b-carotene ap...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2010-06-01
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| Series: | Indonesian Journal of Chemistry |
| Online Access: | https://jurnal.ugm.ac.id/ijc/article/view/21561 |
