Phytochemical profile and antioxidant properties of tomato by-products as affected by extraction solvents and potential application in refined olive oils
Work
Year: 2020
Type: article
Source: Food Bioscience
Institutions University of Sfax, University of Monastir
Cites: 34
Cited by: 46
Related to: 10
FWCI: 2.936
Citation percentile (by year/subfield): 99.99
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Sustainable Development Goal Responsible consumption and production
Open Access status: closed