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