Change in taste of tomato during thermal processing and drying: quantitative analyses on ascorbic acid and pyroglutamic acid

Research output: Contribution to conferenceAbstractAcademic

Original languageEnglish
Publication statusPublished - 2017
EventEuroDrying '2017 - 6th European Drying Conference - Liège, Belgium
Duration: 19 Jun 201721 Jun 2017

Conference

ConferenceEuroDrying '2017 - 6th European Drying Conference
CountryBelgium
CityLiège
Period19/06/1721/06/17

Cite this

@conference{c8585c93dc73426eb70c02edb87a0f7c,
title = "Change in taste of tomato during thermal processing and drying: quantitative analyses on ascorbic acid and pyroglutamic acid",
author = "J. Qiu and J.E. Vuist and R.M. Boom and M.A.I. Schutyser",
year = "2017",
language = "English",
note = "EuroDrying '2017 - 6th European Drying Conference ; Conference date: 19-06-2017 Through 21-06-2017",

}

Change in taste of tomato during thermal processing and drying: quantitative analyses on ascorbic acid and pyroglutamic acid. / Qiu, J.; Vuist, J.E.; Boom, R.M.; Schutyser, M.A.I.

2017. Abstract from EuroDrying '2017 - 6th European Drying Conference, Liège, Belgium.

Research output: Contribution to conferenceAbstractAcademic

TY - CONF

T1 - Change in taste of tomato during thermal processing and drying: quantitative analyses on ascorbic acid and pyroglutamic acid

AU - Qiu, J.

AU - Vuist, J.E.

AU - Boom, R.M.

AU - Schutyser, M.A.I.

PY - 2017

Y1 - 2017

M3 - Abstract

ER -