Showing Publication (DEWANTO 2002)

Dewanto V,, Wu Por,, Adom K,F,, Liu R,H, (2002) Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity. Journal of Agricultural and Food Chemistry 50:3010-14 PubMed (11982434)

Abbreviation: DEWANTO 2002

Pubmed ID: 11982434