Effects of High‐pressure Processing on Carotenoid Extractability, Antioxidant Activity, Glucose Diffusion, and Water Binding of Tomato Puree (Lycopersicon esculentum Mill.)
- 1 September 2001
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 66 (7), 1033-1038
- https://doi.org/10.1111/j.1365-2621.2001.tb08231.x
Abstract
No abstract availableKeywords
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