Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato ( Solanum lycopersicum ) juice

出版年份 2016 全文链接

标题

作者

关键词

Tomato juice, Ultraviolet radiation, Antioxidants, Lycopene, Colour, Microbial quality

出版物

Volume 213, Issue -, Pages 635-640

出版商

Elsevier BV

发表日期

2016-06-29

DOI

10.1016/j.foodchem.2016.06.096

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