Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation

Autor:	Badin, E.E., Mercatante, M.M., Mascheroni, R.H., Quevedo-Leon, R., Ibarz, A., Ribotta, P.D., Lespinard, A.R.
Zdroj:	In Journal of Food Engineering January 2023 337
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect