Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree

  1. Arjmandi, M.
  2. Otón, M.
  3. Artés, F.
  4. Artés-Hernández, F.
  5. Gómez, P.A.
  6. Aguayo, E.
Journal:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Year of publication: 2017

Volume: 97

Issue: 3

Pages: 984-990

Type: Article

DOI: 10.1002/JSFA.7824 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus