Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments
- 3 June 2008
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 112 (1), 258-266
- https://doi.org/10.1016/j.foodchem.2008.05.087
Abstract
No abstract availableKeywords
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