Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree
| Autor: | Pérez-Conesa, Darío, García-Alonso, Javier, García-Valverde, Verónica, Iniesta, María-Dolores, Jacob, Karin, Sánchez-Siles, Luis Manuel, Ros, Gaspar, Periago, María Jesús |
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| Zdroj: | In Innovative Food Science and Emerging Technologies 2009 10(2):179-188 |
| Databáze: | ScienceDirect |
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