Probing the Effect of Ultrasonication, Probiotic Lacto‐Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato.
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| Title: | Probing the Effect of Ultrasonication, Probiotic Lacto‐Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato. |
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| Authors: | Ayub, Abdul Rehman1 (AUTHOR), Waseem, Muhammad1 (AUTHOR) muhamamdwaseem9499@gmail.com, Ahmad, Zulfiqar1 (AUTHOR), Alshammari, Jaza Maqbl2 (AUTHOR), Ismail, Tariq3 (AUTHOR), Khan, Muhammad Ammar1 (AUTHOR), Javed, Muhammad Rizwan1 (AUTHOR), Saleem, Muhammad1 (AUTHOR), Aadil, Rana Muhammad4 (AUTHOR), Manzoor, Muhammad Faisal5,6 (AUTHOR) faisaluos26@gmail.com, Abdullahi, Muhammed Adem7 (AUTHOR) muhammed.adem@ju.edu.et |
| Source: | Food Science & Nutrition. Sep2025, Vol. 13 Issue 9, p1-15. 15p. |
| Database: | Academic Search Ultimate |
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