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.
Aldizkaria:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Argitalpen urtea: 2009

Alea: 10

Zenbakia: 2

Orrialdeak: 179-188

Mota: Artikulua

DOI: 10.1016/J.IFSET.2008.12.001 GOOGLE SCHOLAR
Datuen iturria: Scopus