Nahide TÜRÜT,
Güner ARKUN
THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)
THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)
International Journal of Food Engineering Research
2017-Cilt: 3 - Sayı: 1
17-22
Tomatoes,
,
lycopene,
,
antioxidant activity,
,
tomato products
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