Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: Changes in Antioxidant Content, Rehydration Ratio and Browning Index during Storage of Edible Surface Coated and Dehydrated Tomato Slices, Journal of Food Processing and Preservation, April 2013, Hindawi Publishing Corporation,
DOI: 10.1111/jfpp.12073.
You can read the full text:

Open access logo


The following have contributed to this page