Have a personal or library account? Click to login
The Influence of Thermal Processing on Antioxidant Capacity of Tomatoes Based Products Cover

The Influence of Thermal Processing on Antioxidant Capacity of Tomatoes Based Products

ARS Medica Tomitana
Volume 25 (2019): Issue 3 (August 2019)
By: Buşuricu Florica,  Anghel Andreea,  Margaritti Doina,  Tomoş Sirma and  Schroder Verginica  
Open Access
|Feb 2020

Authors

Buşuricu Florica

Faculty of Pharmacy, Ovidius University of Constanta

Anghel Andreea

andreeaanghel1970@hotmail.com

Faculty of Biology, 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
DOI: https://doi.org/10.2478/arsm-2019-0023 | Journal eISSN: 1841-4036 | Journal ISSN: 1223-9666
Journal RSS Feed
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:
lycopene,
tomatoes,
thermal processing,
antioxidant activity
Related subjects:
Medicine,
Clinical medicine,
Clinical medicine, other

© 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.

Previous articleVolume 25 (2019): Issue 3 (August 2019)Next article