Impact of Thermal and Pressure-Based Technologies on Carotenoid Retention and Quality Attributes in Tomato Juice.
Document Type
Article
Publication Date
2017
Journal
Food and Biopress Technology
Volume
10
Issue
5
Pages
808-18
Language
en
Recommended Citation
Yan, B.; Martinez-Monteagudo, S. I.; Cooperstone, J. L.; Riedl, K. M.; Schwartz, S. J.; and Balasubramaniam, V. M., "Impact of Thermal and Pressure-Based Technologies on Carotenoid Retention and Quality Attributes in Tomato Juice." (2017). Dairy Science Publication Database. 1873.
https://openprairie.sdstate.edu/dairy_pubdb/1873
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