DIFFERENCES BETWEEN TOMATO PUREES CONTRASTED FOR THEIR CAROTENOID DIFFUSIVITY IS MAINLY EXPLAINED BY TRANSFORMATION OF SUB-CELLULAR-SIZE PARTICLES
| Autor: | Page, David, Labadie, Cécile, Renard, Catherine |
|---|---|
| Přispěvatelé: | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ProdInra, Migration |
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
[SDV] Life Sciences [q-bio]
[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering [SDV]Life Sciences [q-bio] [SDV.IDA]Life Sciences [q-bio]/Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering [SDV.IDA] Life Sciences [q-bio]/Food engineering ComputingMilieux_MISCELLANEOUS |
| Zdroj: | EUROFOODCHEM XVII EUROFOODCHEM XVII, May 2013, Istanbul, Turkey |
| Popis: | International audience |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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