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Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene.

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https://hal.archives-ouvertes.fr/hal-01329774
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Submitted on : Thursday, June 9, 2016 - 3:52:52 PM
Last modification on : Friday, May 6, 2022 - 3:46:03 AM

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  • HAL Id : hal-01329774, version 1

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D. Page, E. van Stratum, A Degrou, Catherine C. Renard. Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene.. Food Chemistry, Elsevier, 2012. ⟨hal-01329774⟩

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