Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree

✍ Scribed by Darío Pérez-Conesa; Javier García-Alonso; Verónica García-Valverde; María-Dolores Iniesta; Karin Jacob; Luis Manuel Sánchez-Siles; Gaspar Ros; María Jesús Periago

• Book ID: 116541098
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 921 KB
• Volume: 10
• Category: Article
• ISSN: 1466-8564
• DOI: 10.1016/j.ifset.2008.12.001