Comparison of acidification and blanching on the qualities and antioxidant capacity of tomato juice
| Year | 2007 |
| Author | 蔡碧仁* |
| Author count | 1 |
| Created date | 2019-02-19 |
| Author order | 1 |
| Corresponding author | false |
| Publication year | 2007 |
| Symposium name | 台灣保健食品學會第九次(第五屆第一次)會員大會暨保健食品與調節血脂研討會 |
| Publication city | 集思台大國際會議中心 |
| Publication country | 中華民國 |
| Start date | 2007-03-02 |
| End date | 2007-03-02 |
| Review system | 否 |
| Language | Traditional Chinese |