Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes

Journal of Food Engineering - Tập 77 - Trang 478-485 - 2006
Ching-Hui Chang1,2, Hsing-Yu Lin2, Chi-Yue Chang2, Yung-Chuan Liu1
1Department of Chemistry Engineering, National Chung-Hsing University, 250, Kuo-Kuang Road, Taichung 402, Taiwan
2Department of Bioindustry Technology, Da-Yeh University, 112 Shan-Jiau Road, Dah-Tsuen, Changhua 515, Taiwan

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Journal of Food Engineering

Tập 77

478-485

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