Influence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant-Reference-Cited by-同舟云学术

Influence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

Published:2016-01-22 Issue:3 Volume:39 Page:181-191
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Arkoub-Djermoune Lynda¹,Boulekbache-Makhlouf Lila¹,Zeghichi-Hamri Sabrina¹,Bellili Salima¹,Boukhalfa Farid¹,Madani Khodir¹

Affiliation:

1. Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie (L3BS), Department of Food Sciences, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia; Bejaia 06000 Algérie

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12192/fullpdf

Reference78 articles.

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