Antioxidant activity, bioactive compounds, and agro‐industrial quality: Correlations between parameters in fresh and processed tomatoes.

MLA

de Souza, Angela Vacaro, et al. “Antioxidant Activity, Bioactive Compounds, and Agro‐industrial Quality: Correlations between Parameters in Fresh and Processed Tomatoes.” Journal of Food Processing & Preservation, vol. 45, no. 9, Sept. 2021, pp. 1–11. EBSCOhost, https://doi.org/10.1111/jfpp.15696.

APA

de Souza, A. V., de Mello, J. M., da Silva Favaro, V. F., da Silva, V. F., dos Santos, T. G. F., de Lucca Sartori, D., & Putti, F. F. (2021). Antioxidant activity, bioactive compounds, and agro‐industrial quality: Correlations between parameters in fresh and processed tomatoes. Journal of Food Processing & Preservation, 45(9), 1–11. https://doi.org/10.1111/jfpp.15696

Chicago

de Souza, Angela Vacaro, Jéssica Marques de Mello, Vitória Ferreira da Silva Favaro, Victória Farias da Silva, Tayla Gabrielly Ferreira dos Santos, Diogo de Lucca Sartori, and Fernando Ferrari Putti. 2021. “Antioxidant Activity, Bioactive Compounds, and Agro‐industrial Quality: Correlations between Parameters in Fresh and Processed Tomatoes.” Journal of Food Processing & Preservation 45 (9): 1–11. doi:10.1111/jfpp.15696.