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pro vyhledávání: '"Federica Narra"'
Autor:
Federica Narra, Federico Ivan Brigante, Eugenia Piragine, Pavel Solovyev, Giada Benedetti, Fabrizio Araniti, Luana Bontempo, Costanza Ceccanti, Alma Martelli, Lucia Guidi
Publikováno v:
Foods, Vol 13, Iss 22, p 3678 (2024)
The present study investigated the changes in the organoleptic characteristics, nutraceuticals, and antioxidant activity of tomato fruits subjected to different thermal processes: tomato sauce (80 °C for 30 min), blanching treatment (100 °C for 10
Externí odkaz:
https://doaj.org/article/8204167c49e04d60afb4745520368354
