Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene. - Archive ouverte HAL
Article Dans Une Revue Food Chemistry Année : 2012

Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene.

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hal-01329774 , version 1 (09-06-2016)

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  • HAL Id : hal-01329774 , version 1

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D. Page, E. van Stratum, A Degrou, Catherine C. Renard. Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene.. Food Chemistry, 2012. ⟨hal-01329774⟩
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