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Pascale Goupy
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Increased diffusivity of lycopene in hot break vs. cold break purees may be due to bioconversion of associated phospholipids rather than differential destruction of fruit tissues or cell structuresFood Chemistry, 2019, 274, pp.500-509. ⟨10.1016/j.foodchem.2018.08.062⟩
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hal-02620728v1
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