
handle: 10261/243530
En primer lugar se da una visión general de los carotenoides, con especial atención al licopeno al ser el mayoritario del tomate. A continuación se hace una revisión de la influencia de la adición de este carotenoide o de productos y subproductos del tomate en las características fisicoquímicas, sensoriales y nutricionales de los productos cárnicos a los que se ha añadido.
Ministerio de Ciencia y Tecnología: Proyecto GSD2007-00016.
Peer reviewed
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