Conference Papers
Year : 2010
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https://hal.inrae.fr/hal-02817140
Submitted on : Saturday, June 6, 2020-2:32:14 PM
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David Page, Antoine Degrou, Stephane Georgé, Maryse Reich, Catherine M.G.C. Renard. The cooking method of tomatoes influences the particle sizes of the puree and modifies the capacity of the carotenoids to diffuse to an oil phase. 28th International Horticultural Congress, Aug 2010, Lisbonne, Portugal. ⟨hal-02817140⟩
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