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Hot-break processing parameters influence lycopene diffusivity of tomato purees.

2014

Page, David | Labadie, Cécile | Bott, Romain | Reling, Patrice | Bureau, Sylvie | Renard, Catherine, M.G.C. | 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)

Bibliographic information
Publisher
CCSD
Other Subjects
[sdv.ida]life sciences [q-bio]/food engineering; [sdv]life sciences [q-bio]; [spi.gproc]engineering sciences [physics]/chemical and process engineering
Language
English
ISSN
02793828
Type
Conference Part; Conference Paper; Conference Part
Source
13th ISHS Symposium on the Processing Tomato, https://hal.inrae.fr/hal-02793828, 13th ISHS Symposium on the Processing Tomato, Jun 2014, Sirmione, Italy
2025-05-22
Dublin Core
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Links
https://hal.inrae.fr/hal-02793828
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