Effects of Post-Heat Treatment on the Flavor and Nutritional Components of Tomato Puree Concentrated by a Vacuum Microwave

Autor:	Kazuhisa Kato, Takahiro Orikasa, Shoji Koide, Uzuki Matsushima, Kotomi Sasaki
Rok vydání:	2021
Předmět:	food.ingredient food Materials science Food science Flavor Microwave Food Science Tomato puree
Zdroj:	Nippon Shokuhin Kagaku Kogaku Kaishi. 68:115-123
ISSN:	1881-6681 1341-027X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5e7f7fe9c263b1d3b8988edec95b6ab9 https://doi.org/10.3136/nskkk.68.115 Zobrazit plný text záznamu