Conference Papers Year : 2007

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

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hal-02818618 , version 1 (06-06-2020)

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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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