Effects of heat treatments on the physicochemical and antioxidant properties of yellow plum tomato (Solanum lycopersicum L., var. Blondkopfchen).
- DOI
- 10.1177/10820132261503473
- Published
- 2026 Nov 3
- Container
- Food science and technology international = Ciencia y tecnologia de los alimentos internacional
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1177/10820132261503473,
title = {Effects of heat treatments on the physicochemical and antioxidant properties of yellow plum tomato (Solanum lycopersicum L., var. Blondkopfchen).},
author = {Martínez-Álvarez JA and Quintero-Ángel M and Martínez-Girón J},
year = {2026},
journal = {Food science and technology international = Ciencia y tecnologia de los alimentos internacional},
doi = {10.1177/10820132261503473},
url = {https://doi.org/10.1177/10820132261503473}
}RIS
TY - JOUR TI - Effects of heat treatments on the physicochemical and antioxidant properties of yellow plum tomato (Solanum lycopersicum L., var. Blondkopfchen). AU - Martínez-Álvarez JA AU - Quintero-Ángel M AU - Martínez-Girón J PY - 2026 JO - Food science and technology international = Ciencia y tecnologia de los alimentos internacional DO - 10.1177/10820132261503473 UR - https://doi.org/10.1177/10820132261503473 ER -
APA
JA, M., M, Q., & J, M. (2026). Effects of heat treatments on the physicochemical and antioxidant properties of yellow plum tomato (Solanum lycopersicum L., var. Blondkopfchen).. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. https://doi.org/10.1177/10820132261503473
Source records
- pubmed · retrieved 2026-11-10T10:38:02.625Z