The Influence of Thermal Processing on Antioxidant Capacity of Tomatoes Based Products
Authors
Buşuricu Florica
Faculty of Pharmacy, Ovidius University of Constanta
Margaritti Doina
Faculty of Pharmacy, Ovidius University of Constanta
Tomoş Sirma
Faculty of Pharmacy, Ovidius University of Constanta
Schroder Verginica
Faculty of Pharmacy, Ovidius University of Constanta
Language: English
Page range: 114 - 119
Published on: Feb 13, 2020
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2020 Buşuricu Florica, Anghel Andreea, Margaritti Doina, Tomoş Sirma, Schroder Verginica, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.