Impact of lyophilisation and technical processing on yellow and red tomato antioxidants stability - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Annals of Nutrition and Metabolism Year : 2007

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

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hal-02653669 , version 1 (29-05-2020)

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

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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, 2007, 51, pp.18. ⟨hal-02653669⟩
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