[Study of methods of beta-carotene stabilization in powder concentrates for preparation of beverages].
1997
: The data on stabilization of beta-carotene in 0.5% concentrate. The concentration of beta-carotene was analyzed by HPLC. The different available antioxidants allowed for using in food industry were tested as stabilizers. The methods of inserting of stabilizers in ready to use beta-carotene concentrate were developed.
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