Lycopene degradation and color characteristics of fresh and processed tomatoes under the different drying methods: a comparative study
Crossref DOI link: https://doi.org/10.1007/s11696-021-01611-0
Published Online: 2021-03-27
Published Print: 2021-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Tahmasebi, Maryam http://orcid.org/0000-0003-2884-9965
Emam-Djomeh, Zahra
Text and Data Mining valid from 2021-03-27
Version of Record valid from 2021-03-27
Article History
Received: 11 January 2021
Accepted: 16 March 2021
First Online: 27 March 2021