Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters
Servili, Maurizio, Selvaggini, Roberto, Taticchi, Agnese, Begliomini, Alberto Luigi, Montedoro, GianFrancesco
Published in Food chemistry (15.11.2000)
Published in Food chemistry (15.11.2000)
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