Physicochemical Changes and Antioxidant Activity of Juice, Skin, Pellicle and Seed of Pomegranate (Cv. Mollar de Elche) at Different Stages of Ripening

AuthID
 P-00K-0EV
5
Author(s)
Fernandes, L
·
Pereira, JAC
·
Lopez Cortes, I
·
Salazar, DM
·
Document Type
Article
Year published
2015
Published
in FOOD TECHNOLOGY AND BIOTECHNOLOGY, ISSN: 1330-9862
Volume: 53, Issue: 4, Pages: 397-406 (10)
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Wos®
Publication Identifiers
Wos: WOS:000367965800004
Source Identifiers
ISSN: 1330-9862
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