NONTALOON, K. .; SANGPROMCHAREE, C.; PROMMAKOOL, A. .; PHATTAYAKORN, K.; TAYUAN, C.; SIRIJARIYAWAT, A. . Effects of thermal processing on lycopene, vitamin C, total phenolic, and antioxidant activity in tomato juice. Health Science, Science and Technology Reviews, [S. l.], v. 15, n. 2, p. 87–98, 2022. Disponível em: https://li01.tci-thaijo.org/index.php/journalup/article/view/252042. Acesso em: 7 may. 2024.