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.

Domaines

Sciences du Vivant [q-bio]

bibliothèque Universitaire Déposants HAL-Avignon  : Connectez-vous pour contacter le contributeur

https://hal.science/hal-01331058

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

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

Fichier non déposé

Dates et versions

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

Identifiants

  • HAL Id : hal-01331058 , version 1

Citer

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⟩

Exporter

BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite

Collections

UNIV-AVIGNON INRAE SQPOV INRAEPACA
47 Consultations
0 Téléchargements

Partager

More