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Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal

K G L R Jayathunge1, Alexandros Ch Stratakos1, Oliver Cregenzán-Albertia2

  • 1Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK.

Food Chemistry
|December 17, 2016
PubMed

Keywords:
BlanchingIn vitro bioaccessibilityJuiceLycopeneProcessingPulsed electric fieldsTomatoUltrasonic

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