Preservation of tomato juice under acid conditions
- 1 March 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (3) , 345-352
- https://doi.org/10.1002/jsfa.2740350315
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Polyphenol–protein interactionsBiochemical Journal, 1974
- HEAT PROCESSING EFFECTS ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF ACIDIFIED CANNED TOMATOESJournal of Food Science, 1973
- Changes in tannins in ripening fruitsPhytochemistry, 1963