Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
Dewanto, Veronica, Wu, Xianzhong, Adom, Kafui K., Liu, Rui HaiVolume:
50
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0115589
Date:
May, 2002
File:
PDF, 134 KB
english, 2002