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

Published 2008 View Full Article

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Title
Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 10, Issue 2, Pages 179-188
Publisher
Elsevier BV
Online
2008-12-25
DOI
10.1016/j.ifset.2008.12.001

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