Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

标题
Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 135, Issue 3, Pages 1290-1297
出版商
Elsevier BV
发表日期
2012-05-23
DOI
10.1016/j.foodchem.2012.05.065

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