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Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces.
- Published in:
- NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00300-y
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- Article
Bioavailability of tomato polyphenols is enhanced by processing and fat addition: Evidence from a randomized feeding trial.
- Published in:
- Molecular Nutrition & Food Research, 2016, v. 60, n. 7, p. 1578, doi. 10.1002/mnfr.201500820
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- Publication type:
- Article