Published in
Springer, European Food Research and Technology, 4(247), p. 975-984, 2021
DOI: 10.1007/s00217-020-03678-7
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Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage
Journal article published in 2021 by
Nieves Baenas 
,
Sergio Bravo,
Francisco Javier García-Alonso,
José Vicente Gil ,
María Jesús Periago
,
Sergio Bravo,
Francisco Javier García-Alonso,
José Vicente Gil ,
María Jesús Periago
This paper is made freely available by the publisher.
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