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Impact of lyophilisation and technical processing on yellow and red tomato antioxidants stability

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https://hal.inrae.fr/hal-02818618
Contributor : Migration Prodinra <>
Submitted on : Saturday, June 6, 2020 - 3:55:36 PM
Last modification on : Tuesday, April 6, 2021 - 4:38:45 PM

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  • HAL Id : hal-02818618, version 1
  • PRODINRA : 157808

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Stephane Georgé, Franck Tourniaire, Pascale Goupy, Hélène Gautier, Claire Dufour, et al.. Impact of lyophilisation and technical processing on yellow and red tomato antioxidants stability. 10. European Nutrition Conference, Jul 2007, Paris, France. ⟨hal-02818618⟩

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