Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters

Author： Servili M.   Selvaggini R.   Taticchi A.   Begliomini A.L.   Montedoro G.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.71, Iss.3, 2000-11, pp. : 407-415

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