Quality attributes, moisture sorption isotherm, phenolic content and antioxidative activities of tomato (Lycopersicon esculentum L.) as influenced by method of drying
Crossref DOI link: https://doi.org/10.1007/s13197-015-1827-y
Published Online: 2015-04-08
Published Print: 2015-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Maqsood, Sajid
Omer, Ibrahim
Eldin, Afaf Kamal
Text and Data Mining valid from 2015-04-08
