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Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree

Miarka Sinkora; Anne-Laure Fanciullino; Nadia Bertin; Robert Giovinazzo; François Zuber; Alexandre Leca; Agnès Rolland-Sabaté; David Page
Food Research International · Vol. 189 · pp. 114495 · 2024
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Abstract

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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-08-01
Publication Year2024
Volume189
Pages114495
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114495
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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