Crossmark

The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage

Crossref DOI link: https://doi.org/10.1039/d0fo03100c

Published Online: 2021

Update policy: https://doi.org/10.1039/rsc_crossmark_policy

Authors

Agarwal, Deepa

Mui, Lim

Aldridge, Emma

McKinney, James

Hewson, Louise

Fisk, Ian Denis https://orcid.org/0000-0001-8448-3123
Funding

Funding for this research was provided by:

Innovate UK (KTP9857)

Biotechnology and Biological Sciences Research Council (BB/N021126/1)
License Information

Version of Record valid from 2021-04-19
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SIMILARITY CHECK

: This document is Similarity Check deposited

RELATED DATA

: Supplementary Information

IDENTIFIERS

: Ian Denis Fisk (ORCID)

: Ian Denis Fisk (ResearcherID)

PEER REVIEW METHOD

: Single-blind

PUBLICATION HISTORY

: Received 25 November 2020; Accepted 1 April 2021; Accepted Manuscript published 19 April 2021; Advance Article published 27 April 2021; Version of Record published 25 May 2021