Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes
نویسندگان
چکیده
Centre Technique de la Conservation des Produits Agricoles (CTCPA), Site Agroparc, F-84911 Avignon Cedex 9, France b Plantes et Systèmes de culture Horticoles, INRA, Domaine Saint Paul, Site Agroparc, F-84914 Avignon Cedex 9, France Unité de Nutrition Humaine, INRA, Centre de Clermont-Ferrand/Theix, 63122 Saint-Genès-Champanelle, France d INRA, UMR408 Sécurité et Qualité des Produits d’Origine Végétale, F-84000 Avignon, France Université d’Avignon et des Pays du Vaucluse, 33 Rue Louis Pasteur, F-84029 Avignon, France
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