Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp
Article first published online: 3 NOV 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 9, pages C753–C759, November/December 2010
How to Cite
Colle, I., Lemmens, L., Van Buggenhout, S., Van Loey, A. and Hendrickx, M. (2010), Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp. Journal of Food Science, 75: C753–C759. doi: 10.1111/j.1750-3841.2010.01862.x
- Issue published online: 3 NOV 2010
- Article first published online: 3 NOV 2010
- MS 20100153 Submitted 2/11/2010, Accepted 8/18/2010.
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