1. 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 structures. (15th February 2019) Authors: Page, David; Labadie, Cécile; Reling, Patrice; Bott, Romain; Garcia, Caroline; Gaillard, Cedric; Fourmaux, Baptiste; Bernoud-Hubac, Nathalie; Goupy, Pascale; Georgé, Stephane; Caris-Veyrat, Catherine Journal: Food chemistry Issue: Volume 274(2019) Page Start: 500 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗