Afrika Journals

Effect of Boiling on the Phenolic Content and Antioxidant Activity of Tomato (Lycopersicon esculentum L.) fruits

Wysenyuy Berinyuy Hans, Ndomou Houketchang Serges Cyrille, Mbeng Nyemb Ghislain, Nzwinda Mbite Audrey Therese, Ngangoum Eric Serge

Journal of Food Stability · Volume 1, Issue 1 (2018) · pp. 28–35

DOI: 10.36400/j.food.stab.1.1.2018-0003

Abstract

No abstract

Article information

Published
23 December 2018
Publisher
FTD Resources Publisher
License
No license URL
DOI
10.36400/j.food.stab.1.1.2018-0003
Journal ISSN
2663-1741; 2664-5513