Thermal processing of tomatoes by air frying and baking: effects on coloured and colourless carotenoid bioaccessibility
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This study evaluated the effects of air frying (AF) and conventional baking (B) on the concentration and bioaccessible content of carotenoids (CBC) in cherry tomatoes, with a focus on both coloured (lycopene, β-carotene, lutein, ζ-carotene) and colourless (p... ...
