Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene
Version of Record online: 15 JUL 2009
© 2009 The Authors Journal compilation © 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 7, pages E386–E395, September 2009
How to Cite
Tibäck, . E. A., Svelander, . C. A., Colle, . I. J.P., Altskär, . A. I., Alminger, . M. A.G., Hendrickx, . M. E.G., Ahrné, . L. M. and Langton, . M. I.B.C. (2009), Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene. Journal of Food Science, 74: E386–E395. doi: 10.1111/j.1750-3841.2009.01255.x
- Issue online: 1 SEP 2009
- Version of Record online: 15 JUL 2009
- MS 20081051 Submitted 12/22/2008, Accepted 5/30/2009
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