Originalbeitrag in Fachzeitschrift
Antioxidant Properties of Tomato Fruit (Lycopersicon esculentum Mill.) as Affected by Cultivar and Processing Method
Rivero A, Keutgen A, Pawelzik E. Antioxidant Properties of Tomato Fruit (Lycopersicon esculentum Mill.) as Affected by Cultivar and Processing Method. Horticulturae. 2022;8(6). doi:https://doi.org/10.3390/horticulturae8060547
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Anna Keutgen
Univ.Prof. Dipl.-Ing.sc.agr.Dr.sc.agr. Anna Keutgen
