Speed of heating in tomatoes processing modifies the capacity of their carotenoids to diffuse to an oil phase as may happen in the bolus. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2012
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hal-02745172 , version 1 (03-06-2020)

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  • HAL Id : hal-02745172 , version 1
  • PRODINRA : 270767

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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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