Article · Journal · 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

Citations: 14from other works
Field-weighted impact: 0.751.00 is the world average for its field and year
Among its field: 65th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

Femi Ojo OludemiFirst authorCorresponding
- Obafemi Awolowo University (NG)
as printed: Femi O. Oludemi
Charles Taiwo AkanbiSenior author
- Obafemi Awolowo University (NG)
as printed: Charles T. Akanbi