Hot-break processing parameters influence lycopene diffusivity of tomato purees. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2014

Hot-break processing parameters influence lycopene diffusivity of tomato purees.

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Food engineering Chemical and Process Engineering Life Sciences [q-bio]

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https://hal.inrae.fr/hal-02793828

Submitted on : Friday, June 5, 2020-10:11:51 AM

Last modification on : Wednesday, May 31, 2023-8:15:33 PM

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hal-02793828 , version 1 (05-06-2020)

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  • HAL Id : hal-02793828 , version 1
  • PRODINRA : 270772

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David Page, Cécile Labadie, Romain Bott, Patrice Reling, Sylvie Bureau, et al.. Hot-break processing parameters influence lycopene diffusivity of tomato purees.. 13th ISHS Symposium on the Processing Tomato, Jun 2014, Sirmione, Italy. ⟨hal-02793828⟩

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