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-706
5
Author(s)
Fernandes, L
·
Lopéz Cortés, I
·
Salazar, DM
·
Ramalhosa, ECD
Document Type
Article
Year published
2015
Published
in Food Technology and Biotechnology, ISSN: 1330-9862
Volume: 53, Issue: 4, Pages: 397-406
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84958149752
Source Identifiers
ISSN: 1330-9862
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