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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

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DOI: https://doi.org/10.2478/arsm-2019-0023 | Journal eISSN: 1841-4036 | Journal ISSN: 1223-9666
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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
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.

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