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Chemometric Study on the Effect of Cooking on Bioactive Compounds in Tomato Pomace Enriched Sauces

AuthID
P-016-XRW

Author(s)

González-Coria, J

Mesirca-Prevedello, C

Lozano-Castellón, J

Casadei, E

Valli, E

López-Yerena, A

Jaime-Rodríguez, C

Pinto, D

Illan, M

Torrado, X

Romanyà, J

Vallverdu-Queralt, A

Bendini, A

Lamuela-Raventós, RM

Pérez, M

Document Type

Article

Year published

2024

Published

in NPJ SCIENCE OF FOOD, ISSN: 2396-8370

Volume: 8, Issue: 1

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Metadata
Sources

Publication Identifiers

DOI: 10.1038/s41538-024-00300-y

Pubmed: 39223210

SCOPUS: 2-s2.0-85202928868

Wos: WOS:001303192100001

Source Identifiers

ISSN: 2396-8370

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Chemometric Study on the Effect of Cooking on Bioactive Compounds in Tomato Pomace Enriched Sauces

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Chemometric Study on the Effect of Cooking on Bioactive Compounds in Tomato Pomace Enriched Sauces

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