Thermal processing of tomatoes by air frying and baking: effects on coloured and colourless carotenoid bioaccessibility

待确认 10 由一点点发布于 2026/6/14 15:00:35

DOI:10.1016/j.foodchem.2026.148311
作者：Ana M. Benítez-González, Carla M. Stinco, Francisco J. Rodríguez-Pulido, Antonio J. Meléndez-Martínez
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study evaluated the effects of air frying (AF) and conventional baking (B) on the concentration and bioaccessible content of carotenoids (CBC) in cherry tomatoes, with a focus on both c

应助信息

等待求助人确认

求助人未确认前，本求助不能再次应助。36小时后系统将自动确认应助成功。本求助将自动关闭。

6小时前

乐平安

afd910b167bf11f1963c34735aa3bc31.pdf

6小时前

Book学术机器人

2026/6/14 15:00:36 未找到该文献，机器人已退出，请等待人工下载

2026/6/14 15:00:35 Book学术AI机器人收到请求，开始寻找文献

2026/6/14 15:00:35 已向机器人发送请求

6小时前

一点点发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:其它数据库Highly Sensitive Self-Powered 2D Perovskite Photodiodes with Dual Interface Passivations