Antioxidant Activity from Various Tomato Processing
Tomato is one of the high antioxidant potential vegetables. Nowadays, there are many techniques of tomato processings instead of fresh consumption, i.e. boiled, steamed, juiced and sauteed. Every treatment of cooking will influence the chemical compound inside the fruits and the body's nutritio...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Negeri Semarang
2016-04-01
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| Series: | Biosaintifika: Journal of Biology & Biology Education |
| Subjects: | |
| Online Access: | https://journal.unnes.ac.id/nju/index.php/biosaintifika/article/view/4722 |