[1]
Zanfini, A. et al. 2016. PHENOLIC COMPOUNDS , CAROTENOIDS AND ANTIOXIDANT ACTIVITY IN FIVE TOMATO (LYCOPESICON ESCULENTUM MILL.) CULTIVARS. Italian Journal of Food Science. 29, 1 (Oct. 2016). DOI:https://doi.org/10.14674/1120-1770/ijfs.v316.