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THE ANTIOXIDANT ACTIVITY OF TOMATO. III. EFFECTS OF PROCESSING TECHNOLOGIES ON OXIDATIVE AND HEAT DAMAGE

THE ANTIOXIDANT ACTIVITY OF TOMATO. III. EFFECTS OF PROCESSING TECHNOLOGIES ON OXIDATIVE AND HEAT DAMAGE

Giovanelli, G.; Lavelli, V.; Peri, C.; Pagliarini, E.; Zanoni, B.; Spigno, P.

期刊名称Acta Horticulturae
作者Giovanelli, G.; Lavelli, V.; Peri, C.; Pagliarini, E.; Zanoni, B.; Spigno, P.
期第542期
印刷ISSN0567-7572
电子ISSN2406-6168
文件大小24.07KB
发表时间2001-08
DOI10.17660/ActaHortic.2001.542.27
页码217-220

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