Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation
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Title
Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 337, Issue -, Pages 111218
Publisher
Elsevier BV
Online
2022-07-31
DOI
10.1016/j.jfoodeng.2022.111218
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