Chemical, antioxidant and sensory properties of tomato-watermelon-pineapple blends, and changes in their total antioxidant capacity during storage
Article first published online: 13 MAR 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 7, pages 1416–1425, July 2013
How to Cite
Oludemi, F. O. and Akanbi, C. T. (2013), Chemical, antioxidant and sensory properties of tomato-watermelon-pineapple blends, and changes in their total antioxidant capacity during storage. International Journal of Food Science & Technology, 48: 1416–1425. doi: 10.1111/ijfs.12104
- Issue published online: 24 JUN 2013
- Article first published online: 13 MAR 2013
- Manuscript Accepted: 6 JAN 2013
- Manuscript Received: 10 AUG 2012
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