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Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces
Food Science and Technologynpj Science of Food

Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces

J. González-coria, C. Mesirca-prevedello, et al.

Discover how different cooking methods can enhance the bioactive compounds in tomato pomace-enriched sauces! This insightful research by Johana González-Coria and colleagues reveals the surprising effects of Thermomix®, Roner®, and pan-frying techniques on flavor and health benefits. Unleash the power of tomatoes in your kitchen!... show more
Introduction
Literature Review
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