Development of a Fermented Green Tomato Base for Dressings and Sauces with High Nutritional Value

AuthID
 P-00Q-FEX
6
Author(s)
Santos, R
·
Sousa, I
·
Raymundo, A
·
Silva, JS
·
Mota, M
3
Editor(es)
Camara,M;Colvine,S;Sandei,L
Tipo de Documento
Proceedings Paper
Year published
2019
Publicado
in XV INTERNATIONAL SYMPOSIUM ON PROCESSING TOMATO, ISSN: 0567-7572
Volume: 1233, Número: 1233, Páginas: 239-246 (8)
Indexing
Wos®
Scopus®
Crossref®4
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85064072379
Wos: WOS:000706972900033
Source Identifiers
ISSN: 0567-7572
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