Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant ActivityVeronica Dewanto, Rui Hai Liu, Xianzhong Wu et al.|Journal of Agricultural and Food Chemistry|2002Cited by 3.4k
Processed Sweet Corn Has Higher Antioxidant ActivityVeronica Dewanto, Rui Hai Liu, Xianzhong Wu|Journal of Agricultural and Food Chemistry|2002Cited by 905