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 - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Papers Year : 2010
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hal-02817140 , version 1 (06-06-2020)

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  • HAL Id : hal-02817140 , version 1
  • PRODINRA : 270755

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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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