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

  1. Pérez-Conesa, D.
  2. García-Alonso, J.
  3. García-Valverde, V.
  4. Iniesta, M.-D.
  5. Jacob, K.
  6. Sánchez-Siles, L.M.
  7. Ros, G.
  8. Periago, M.J.
Journal:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Year of publication: 2009

Volume: 10

Issue: 2

Pages: 179-188

Type: Article

DOI: 10.1016/J.IFSET.2008.12.001 GOOGLE SCHOLAR
Data source: Scopus