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Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
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2010 (English)In: Journal of the Science of Food and Agriculture, ISSN 0022-5142, E-ISSN 1097-0010, Vol. 90, no 10, 1665-1672 p.Article in journal (Refereed)
Place, publisher, year, edition, pages
2010. Vol. 90, no 10, 1665-1672 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
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URN: urn:nbn:se:ri:diva-9075DOI: 10.1002/jsfa.4000PubMedID: 20564447OAI: oai:DiVA.org:ri-9075DiVA: diva2:966949
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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SIK – Institutet för livsmedel och bioteknik
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