Evaluation of heat and oxidative damage during storage of processed tomato products. I. Study of heat damage indices
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference15 articles.
1. Lycopene Stability During Food Processing
2. Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing
3. Change in Carotenoids and Antioxidant Vitamins in Tomato as a Function of Varietal and Technological Factors
4. Nonenzymatic browning of tomato products
5. Heat Damage Evaluation during Tomato Products Processing
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