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.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2017

Alea: 97

Zenbakia: 3

Orrialdeak: 984-990

Mota: Artikulua

DOI: 10.1002/JSFA.7824 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus