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-QSZ
5
Author(s)
Fernandes, L
·
Pereira, JAC
·
Lopéz Cortés, I
·
Salazar, DM
·
Tipo de Documento
Article
Year published
2015
Publicado
in Food Technology and Biotechnology, ISSN: 1330-9862
Volume: 53, Número: 4, Páginas: 397-418
Indexing
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84980693547
Source Identifiers
ISSN: 1330-9862
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