Browsing Articles publicats (Tecnologia dels Aliments) by Subject "Sauces"
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Optimization and validation of analytical methods for the simultaneous determination of antioxidants: Application to the analysis of tomato sauces. (Elsevier, 2014)In the present study, simultaneous extraction of natural antioxidants (phenols and carotenoids) in complex matrices, such as tomato sauces, is presented. The tomato sauce antioxidant compounds studied were the phenolics ...