Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree
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Published:2024-08
Issue:
Volume:189
Page:114495
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Sinkora MiarkaORCID,
Fanciullino Anne-LaureORCID,
Bertin Nadia,
Giovinazzo Robert,
Zuber François,
Leca Alexandre,
Rolland-Sabaté AgnèsORCID,
Page DavidORCID
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