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

Research output: Contribution to conferenceAbstract

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

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