Processing of tomato: impact on in vitro bioaccessibillity of lycopene and textural properties

Processing of tomato: impact on in vitro bioaccessibillity of lycopene and textural properties

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Veröffentlicht in:Journal of the science of food and agriculture 2010, Vol.90 (10), p.1665-1672
Hauptverfasser: SVELANDER, Cecilia A, TIBACK, Evelina A, AHRNE, Lilia M, LANGTON, Maud Ibc, SVANBERG, Ulf So, ALMINGER, Marie Ag
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Sprache:eng
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Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
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container_issue 10
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container_title Journal of the science of food and agriculture
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creator SVELANDER, Cecilia A
TIBACK, Evelina A
AHRNE, Lilia M
LANGTON, Maud Ibc
SVANBERG, Ulf So
ALMINGER, Marie Ag
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identifier ISSN: 0022-5142
ispartof Journal of the science of food and agriculture, 2010, Vol.90 (10), p.1665-1672
issn 0022-5142
1097-0010
language eng
recordid cdi_pascalfrancis_primary_22923196
source Wiley Online Library Journals Frontfile Complete
subjects Biological and medical sciences
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
title Processing of tomato: impact on in vitro bioaccessibillity of lycopene and textural properties
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