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.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2009

Alea: 112

Zenbakia: 1

Orrialdeak: 258-266

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2008.05.087 GOOGLE SCHOLAR
Datuen iturria: Scopus