Cargando…
Editorial: Advances in tomato and tomato compounds research and technology
Autores principales: | Pinela, José, Petropoulos, Spyridon A., Barros, Lillian |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9476548/ https://www.ncbi.nlm.nih.gov/pubmed/36118781 http://dx.doi.org/10.3389/fnut.2022.1018498 |
Ejemplares similares
-
Editorial: The chemistry of food in the advent of sustainable diets
por: Carocho, Márcio, et al.
Publicado: (2022) -
Bioaccessibility and Antioxidant Capacity of Bioactive Compounds From Various Typologies of Canned Tomatoes
por: Izzo, Luana, et al.
Publicado: (2022) -
Functional and Nutraceutical Compounds of Tomatoes as Affected by Agronomic Practices, Postharvest Management, and Processing Methods: A Mini Review
por: Lima, Giuseppina Pace Pereira, et al.
Publicado: (2022) -
Combined Treatment of Salinity Stress and Fruit Thinning Effect on Tomato
por: Zhang, Pengfei, et al.
Publicado: (2022) -
Response of Tomato Fruit Quality Depends on Period of LED Supplementary Light
por: Wang, Shuya, et al.
Publicado: (2022)