Effect of Domestic Cooking on Physicochemical Parameters, Phytochemicals and Antioxidant Properties of Algerian Tomato (Solanum Lycopersicum L. Var. Marmande)
Crossref DOI link: https://doi.org/10.18488/journal.58.2019.61.1.17
Published Online: 2019
Published Print: 2019
Update policy: https://doi.org/10.18488/crossmarkpolicypage.1001
Djermoune, Lynda Arkoub
Bellili, Salima
Khenouce, Lamia
Benmeziane, Farida
Madani, Khodir
Makhlouf, Lila Boulekbache