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Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal

K Jacob1, F J Garcia-Alonso, G Ros

  • 1Departamento de Tecnología de los Alimentos, Nutrición y Bromatología, Facultad de Veterinaria de la Universidad de Murcia, Murcia, España.

Archivos Latinoamericanos De Nutricion
|March 24, 2011
PubMed

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