TOMAS, M. Et Al. 2017. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.. Food chemistry , vol.220 , 51-58.

TOMAS, M., BEEKWILDER, J., HALL, R., Sagdic, O., BOYACIOGLU, D., & CAPANOGLU, E., (2017). Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.. Food chemistry , vol.220, 51-58.

TOMAS, M Et Al. "Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.," Food chemistry , vol.220, 51-58, 2017

TOMAS, M Et Al. "Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.." Food chemistry , vol.220, pp.51-58, 2017

TOMAS, M. Et Al. (2017) . "Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.." Food chemistry , vol.220, pp.51-58.

@article{article, author={M TOMAS Et Al. }, title={Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.}, journal={Food chemistry}, year=2017, pages={51-58} }