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Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization.
Yu, Jiahao; Gleize, Béatrice; Zhang, Lianfu; Caris-Veyrat, Catherine; Renard, Catherine M G C.
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  • Yu J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China; UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon Uni
  • Gleize B; UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon University, 84000 Avignon, France.
  • Zhang L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beiji
  • Caris-Veyrat C; UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon University, 84000 Avignon, France.
  • Renard CMGC; UMR408 Sécurité et Qualité des Produits d'Origine Végétale, INRA, Avignon University, 84000 Avignon, France. Electronic address: catherine.renard@inra.fr.
Food Chem ; 296: 9-16, 2019 Oct 30.
Article en En | MEDLINE | ID: mdl-31202311
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Solanum lycopersicum / Cebollas / Licopeno / Lípidos Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Solanum lycopersicum / Cebollas / Licopeno / Lípidos Idioma: En Revista: Food Chem Año: 2019 Tipo del documento: Article