Carotenoid stability during production and storage of tomato juice made from tomatoes with diverse pigment profiles measured by infrared spectroscopy. [electronic resource]

By: Contributor(s): Producer: 20101122Description: 8692-8 p. digitalISSN:
  • 1520-5118
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 58
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Publication Type: Evaluation Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

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