Article ISI SCOPUS
FOOD CHEMISTRY  (2019)

Optimization of extraction yield, flavonoids and lycopene from tomato pulp by high hydrostatic pressure-assisted extraction

Cañas-Sarazua, R

Keywords: TomatoHigh hydrostatic pressureAntioxidant capacityResponse surface methodology

Más información

Título según WOS: Optimization of extraction yield, flavonoids and lycopene from tomato pulp by high hydrostatic pressure-assisted extraction
Título según SCOPUS: Optimization of extraction yield, flavonoids and lycopene from tomato pulp by high hydrostatic pressure-assisted extraction
Título de la Revista: FOOD CHEMISTRY
Volumen: 278
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2019
Página de inicio: 751
Página final: 759
Idioma: English
DOI:

10.1016/j.foodchem.2018.11.106
Notas: ISI, SCOPUS - WoS