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Mennouche, D.; Boubekri, A.; Bouchekima, B.; Boughali, S.; Moumeni, R.; Boutadjine, D. (2018). Valorization of the tomato to obtain a powder rich in antioxidant constituents. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 715-722. https://doi.org/10.4995/IDS2018.2018.7876
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/118127
Título: | Valorization of the tomato to obtain a powder rich in antioxidant constituents | |
Autor: | Mennouche, Djamel Boubekri, Abdelghani Bouchekima, Bachir Boughali, Slimane Moumeni, Rebiha Boutadjine, Djihad | |
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[EN] The tomato (Lycopersicon esculentum), widely consumed fresh fruit but also in processed form, is recognized for its nutritional qualities, rich in micro components, such as carotenoids (lycopene in particular), phenolic ...[+]
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Versión del editor: | http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7876 | |
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