Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing.
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Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing.
description
2010 nî lūn-bûn
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2010年の論文
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2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
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2010年论文
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2010年论文
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name
Stability of carotenoids, phen ...... oes during thermal processing.
@en
Stability of carotenoids, phen ...... oes during thermal processing.
@nl
type
label
Stability of carotenoids, phen ...... oes during thermal processing.
@en
Stability of carotenoids, phen ...... oes during thermal processing.
@nl
prefLabel
Stability of carotenoids, phen ...... oes during thermal processing.
@en
Stability of carotenoids, phen ...... oes during thermal processing.
@nl
P2093
P1476
Stability of carotenoids, phen ...... toes during thermal processing
@en
P2093
F J Garcia-Alonso
M J Periago
P304
P577
2010-06-01T00:00:00Z