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Storage Stability of Lycopene in Tomato Juice Subjected to Combined Pressure–Heat Treatments
A study was conducted to characterize the storage stability of lycopene in hot-break tomato juice prepared from two different cultivars and processed by various pressure–heat combinations. Samples were subjected to pressure assisted thermal processing (PATP; 600 MPa, 100 °C, 10 min), high pressure p...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3850032/ https://ncbi.nlm.nih.gov/pubmed/20593824 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/jf101180c |
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