[1]
Kosmala, M. and Ulańska, K. 2022. Stability of vitamin c and beta – carotene during the tomato paste lyophilization process the tomato paste lyophilization process . Biotechnology and Food Science. 84, 1 (Feb. 2022), 33-40. DOI:https://doi.org/10.34658/bfs.2022.84.1.33-40.