Skip to Main content Skip to Navigation
Journal articles

Impact of lyophilisation and technical processing on yellow and red tomato antioxidants stability

Document type :
Journal articles
Complete list of metadata

https://hal.inrae.fr/hal-02653669
Contributor : Migration Prodinra <>
Submitted on : Friday, May 29, 2020 - 9:05:58 PM
Last modification on : Tuesday, April 6, 2021 - 4:38:45 PM

Identifiers

  • HAL Id : hal-02653669, version 1
  • PRODINRA : 26804

Collections

Citation

Stephane Georgé, Franck Tourniaire, Pascale Goupy, Hélène Gautier, Claire Dufour, et al.. Impact of lyophilisation and technical processing on yellow and red tomato antioxidants stability. Annals of Nutrition and Metabolism, Karger, 2007, pp.18. ⟨hal-02653669⟩

Share

Metrics

Record views

12