Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Ankit Patras(Teagasc - The Irish Agriculture and Food Development Authority), Gérard Downey(Teagasc - The Irish Agriculture and Food Development Authority), Nigel P. Brunton(University College Dublin), Francis Butler(University College Dublin), Sara Da Pieve(Teagasc - The Irish Agriculture and Food Development Authority)
Innovative Food Science & Emerging Technologies
October 26, 2008
10.1016/j.ifset.2008.09.008
Cited by 321

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