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The impact of different thermal processing of tomato to its antioxidant activity, vitamin E, dry matter and sugar content
| Title: | The impact of different thermal processing of tomato to its antioxidant activity, vitamin E, dry matter and sugar content Uticaj termičke obrade plodova paradajza na antioksidativnu aktivnost, sadržaj vitamina E, suve materije i ukupnih šećera |
Authors: | Pavlović, Nenad V.   ; Mladenović, Jelena D. ; Pavlović, Radoš; Moravčević, Djordje ; Zdravković, Jasmina |
Issue Date: | 2017 | Publication: | Food and Feed Research | ISSN: | 2217-5369 Food and Feed Research Search Idenfier |
Publisher: | Univerzitet u Novom Sadu - Naučni institut za prehrambene tehnologije, Novi Sad | Type: | Article | Collation: | vol. 44 br. 2 str. 123-132 | DOI: | 10.5937/FFR1702123P | URI: | http://RIVeC.institut-palanka.rs/handle/123456789/190 http://aspace.agrif.bg.ac.rs/handle/123456789/4590 https://plus.cobiss.net/cobiss/sr/sr/bib/332490503#izum.si https://enauka.gov.rs/handle/123456789/486195 |
Project: | Novi koncept oplemenjivanja sorti i hibrida povrća namenjenih održivim sistemima gajenja uz primenu biotehnoloških metoda (RS-31059) | M-category: | 24M24 |
