Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments

  1. Odriozola-Serrano, I.
  2. Soliva-Fortuny, R.
  3. Hernández-Jover, T.
  4. Martín-Belloso, O.
Zeitschrift:
Food Chemistry

ISSN: 0308-8146

Datum der Publikation: 2009

Ausgabe: 112

Nummer: 1

Seiten: 258-266

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2008.05.087 GOOGLE SCHOLAR
Datenquelle: Scopus