Thermosonication enhances the antioxidant quality of tomato juice: Enzyme inactivation kinetics, targeted metabolomics of carotenoids and phenolic acids, and multivariate correlation analysis
Fuente:
Food Chemistry
Publication date: 15 December 2026Source: Food Chemistry, Volume 532, Part 2Author(s): Limei Li, Hang Su, Xiaoyu Wen, Jianbin Ma, Lingling Pang, Chen Song, Yanning Dou, Liping Qiao, Jitian Song