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Combined Pressure–Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice
This study highlights the changes in lycopene and β-carotene retention in tomato juice subjected to combined pressure–temperature (P-T) treatments ((high-pressure processing (HPP; 500–700 MPa, 30 °C), pressure-assisted thermal processing (PATP; 500–700 MPa, 100 °C), and thermal processing (TP; 0.1 M...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3858575/ https://ncbi.nlm.nih.gov/pubmed/21678993 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/jf200575t |
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