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The stability of lycopene. I. Degradation by oxygen and II. Oxidation during heating of tomato pulps.
Cole, E. R. and Kapur, N. S. (1957) The stability of lycopene. I. Degradation by oxygen and II. Oxidation during heating of tomato pulps. Journal of the Science of Food and Agriculture, 8. pp. 360-368.
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J. Sci. Food Agric., 8, June, 1957.pdf - Published Version Restricted to Registered users only Download (95kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | lycopene, tomato puree, heat treatment |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 28 Nov 2014 10:28 |
| Last Modified: | 28 Nov 2014 10:28 |
| URI: | http://ir.cftri.res.in/id/eprint/5195 |
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