Speed of heating in tomatoes processing modifies the capacity of their carotenoids to diffuse to an oil phase as may happen in the bolus. - Archive ouverte HAL
Communication Dans Un Congrès Année : 2012

Speed of heating in tomatoes processing modifies the capacity of their carotenoids to diffuse to an oil phase as may happen in the bolus.

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Sciences du Vivant [q-bio]

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https://hal.science/hal-01331058

Soumis le : lundi 13 juin 2016-13:53:15

Dernière modification le : mercredi 31 mai 2023-20:20:43

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hal-01331058 , version 1 (13-06-2016)

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  • HAL Id : hal-01331058 , version 1

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David Page, Cécile Labadie, Antoine Degrou, Stéphane Georgé, Catherine C. Renard. Speed of heating in tomatoes processing modifies the capacity of their carotenoids to diffuse to an oil phase as may happen in the bolus.. 1 st international conference on Food Digestion, 2012, Cesena, Italy. ⟨hal-01331058⟩

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