Bioactive Compounds in Tomatoes at Different Stages of Maturity
By: Māra Dūma, Ina Alsiņa, Laila Dubova and Ieva Erdberga
Authors
Māra Dūma
Faculty of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Ina Alsiņa
Faculty of Agriculture, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Laila Dubova
Faculty of Agriculture, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Ieva Erdberga
Faculty of Agriculture, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Language: English
Page range: 85 - 90
Submitted on: Oct 3, 2016
Accepted on: Nov 15, 2017
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
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© 2018 Māra Dūma, Ina Alsiņa, Laila Dubova, Ieva Erdberga, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.