Changes in Antioxidant Content, Rehydration Ratio and Browning Index during Storage of Edible Surface Coated and Dehydrated Tomato Slices
Publisher： John Wiley & Sons Inc
E-ISSN： 1745-4549|38|3|1135-1144
ISSN： 0145-8892
Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.38, Iss.3, 2014-06, pp. : 1135-1144
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