Chemometric Study on the Effect of Cooking on Bioactive Compounds in Tomato Pomace Enriched Sauces

AuthID
 P-016-XRW
15
Author(s)
González-Coria, J
·
Mesirca-Prevedello, C
·
Lozano-Castellón, J
·
Casadei, E
·
Valli, E
·
López-Yerena, A
·
Jaime-Rodríguez, C
·
Illan, M
·
Torrado, X
·
Romanyà, J
·
Vallverdu-Queralt, A
·
Bendini, A
·
Lamuela-Raventós, RM
·
Pérez, M
Tipo de Documento
Article
Year published
2024
Publicado
in NPJ SCIENCE OF FOOD, ISSN: 2396-8370
Volume: 8, Número: 1
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 39223210
SCOPUS: 2-s2.0-85202928868
Wos: WOS:001303192100001
Source Identifiers
ISSN: 2396-8370
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