Crossmark

Impact of Thermal and Pressure-Based Technologies on Carotenoid Retention and Quality Attributes in Tomato Juice

Crossref DOI link: https://doi.org/10.1007/s11947-016-1859-y

Published Online: 2017-01-14

Published Print: 2017-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yan, Bing

Martínez-Monteagudo, Sergio I.

Cooperstone, Jessica L.

Riedl, Ken M.

Schwartz, Steven J.

Balasubramaniam, V . M.
Funding

Funding for this research was provided by:

Center for Advanced Processing and Packaging Studies

China Scholarship Council
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License valid from 2017-01-14