Rizzo, Valeria <br/><br/>
Effects of processing on the polyphenol and phenolic acid content and antioxidant capacity of semi-dried cherry tomatoes (Lycopersicon esculentum M.).  [electronic resource] 

 -  Journal of the science of food and agriculture  Apr 2016 
 - 2040-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.7315  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--chemistry<br/>Fruit--chemistry<br/>Hydroxybenzoates--chemistry<br/>Solanum lycopersicum--chemistry<br/>Polyphenols--chemistry