Vitamin C and organic acid contents in Spanish 'Gazpacho' soup related to the vegetables used for its elaboration process Contenidos de vitamina C y acidos organicos en Gazpacho y en las hortalizas usadas en su elaboracion.
Saved in:
| Title: | Vitamin C and organic acid contents in Spanish 'Gazpacho' soup related to the vegetables used for its elaboration process Contenidos de vitamina C y acidos organicos en Gazpacho y en las hortalizas usadas en su elaboracion. |
|---|---|
| Authors: | Verde Méndez, C.M.1 (AUTHOR), Rodríguez Rodríguez, E.M.1 (AUTHOR), Díaz Romero, C.1 (AUTHOR) cdiaz@ull.es, Sánchez Mata, M.C.2 (AUTHOR), Matallana González, M.C.2 (AUTHOR), Torija Isasa, M.E.2 (AUTHOR) |
| Source: | CyTA: Journal of Food. May2011, Vol. 9 Issue 1, p71-76. 6p. 3 Charts, 1 Graph. |
| Database: | Academic Search Ultimate |
|
Full text is not displayed to guests.
Login for full access.
|
|
| ISSN: | 19476337 |
|---|---|
| DOI: | 10.1080/19476331003654393 |
