C: Food Chemistry
Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato-Based Food
Article first published online: 31 OCT 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 12, pages C1865–C1870, December 2013
How to Cite
Cosmai, L., Summo, C., Caponio, F., Paradiso, V. M. and Gomes, T. (2013), Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato-Based Food. Journal of Food Science, 78: C1865–C1870. doi: 10.1111/1750-3841.12296
- Issue published online: 11 DEC 2013
- Article first published online: 31 OCT 2013
- Manuscript Accepted: 24 SEP 2013
- Manuscript Received: 31 JUL 2013
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