Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.
| Image |  |
|---|---|
| Description | scientific article published on 29 September 2016 |
| Author/s |
author: Esra Capanoglu Robert D Hall Osman Sağdıç Jules Beekwilder |
| Publication date | September 29, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |