Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation

International Food Research Journal

Volumn 20, Issue 6, 2013, Pages 3141-3148

  Cosmai, L ^a   Summo, C ^a   Caponio, F ^a   Paradiso, V M ^a   Gomes, T ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Antioxidants; Lipid oxidative degradation; Tomato based p t s; Volatile compounds

Indexed keywords

EID: 84891650881     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (48)

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