(Q84975173)

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Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene

scientific article published on 14 July 2012

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22980829

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13 February 2020

title

Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene (English)

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22980829

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13 February 2020

author

Catherine M.G.C. Renard

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4

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13 February 2020

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D Page

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1

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22980829

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13 February 2020

E Van Stratum

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2

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13 February 2020

A Degrou

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3

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13 February 2020

publication date

14 July 2012

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22980829

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22980829%20AND%20SRC:MED&resulttype=core&format=json

13 February 2020

1 reference

Europe PubMed Central

PubMed publication ID

22980829

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22980829%20AND%20SRC:MED&resulttype=core&format=json

retrieved

13 February 2020

volume

135

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22980829

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22980829%20AND%20SRC:MED&resulttype=core&format=json

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13 February 2020

issue

4

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13 February 2020

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2462-2469

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22980829

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13 February 2020

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DOI

10.1016/J.FOODCHEM.2012.06.028

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Europe PubMed Central

PubMed publication ID

22980829

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22980829%20AND%20SRC:MED&resulttype=core&format=json

retrieved

13 February 2020

PubMed publication ID

22980829

1 reference

stated in

Europe PubMed Central

PubMed publication ID

22980829

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22980829%20AND%20SRC:MED&resulttype=core&format=json

(Q84975173)

Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene

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