High pressure homogenization versus ultrasound treatment of tomato juice: Effects on stability and in vitro bioaccessibility of carotenoids

Published 2019 View Full Article

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Title
High pressure homogenization versus ultrasound treatment of tomato juice: Effects on stability and in vitro bioaccessibility of carotenoids
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 116, Issue -, Pages 108597
Publisher
Elsevier BV
Online
2019-09-06
DOI
10.1016/j.lwt.2019.108597

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