Changes in Antioxidant Content, Rehydration Ratio and Browning Index during Storage of Edible Surface Coated and Dehydrated Tomato Slices

Published 2013 View Full Article

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Title
Changes in Antioxidant Content, Rehydration Ratio and Browning Index during Storage of Edible Surface Coated and Dehydrated Tomato Slices
Authors
Keywords
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Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 38, Issue 3, Pages 1135-1144
Publisher
Wiley
Online
2013-04-17
DOI
10.1111/jfpp.12073
References
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