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Influence of the thermal stabilization process on the volatile profile of canned tomato-based food

Lucrezia Cosmai1, Carmine Summo, Francesco Caponio

  • 1Dept. of Soil, Plant and Food Science (DISSPA), Univ. of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.

Journal of Food Science
|November 1, 2013
PubMed

Keywords:
canned tomato-based foodsolid phase microextractionthermal stabilizationvolatile compounds

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