Processing of tomato: Impact on in vitro bioaccessibility of lycopene and textural properties 2010 (English)In: Journal of the Science of Food and Agriculture, ISSN 0022-5142, E-ISSN 1097-0010, Vol. 90, no 10, p. 1665-1672Article in journal (Refereed)

Place, publisher, year, edition, pages

2010. Vol. 90, no 10, p. 1665-1672

Keywords [en]

Food Engineering

Keywords [sv]

Livsmedelsteknik

National Category

Food Science

Identifiers

URN: urn:nbn:se:ri:diva-9075DOI: 10.1002/jsfa.4000PubMedID: 20564447OAI: oai:DiVA.org:ri-9075DiVA, id: diva2:966949

Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2025-09-23Bibliographically approved

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Publisher's full textPubMedhttp://www.scopus.com/inward/record.url?eid=2-s2.0-77954401612&partnerID=40&md5=d22f84f16cbb95a8cd8266e1f25d6067

By organisation

SIK – Institutet för livsmedel och bioteknik

In the same journal

Journal of the Science of Food and Agriculture

On the subject

Food Science

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