Conference Poster
Year : 2012
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https://hal.inrae.fr/hal-02745172
Submitted on : Wednesday, June 3, 2020-8:23:47 AM
Last modification on : Wednesday, June 28, 2023-8:51:40 PM
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David Page, Cécile Labadie, Antoine Degrou, Stephane Georgé, Catherine M.G.C. Renard. Speed of heating in tomatoes processing modifies the capacity of their carotenoids to diffuse to an oil phase as may happen in the bolus.. 1st International Conference on Food Digestion, Mar 2012, Cesena, Italy. 2012. ⟨hal-02745172⟩
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