Carotenoid Content of Thermally Processed Tomato-Based Food Products

Journal of Agricultural and Food Chemistry

Volumn 43, Issue 3, 1995, Pages 579-586

  Tonucci, Linda H ^a   Holden, Joanne M ^a   Beecher, Gary R ^a   Khachik, Frederick ^a,b   Davis, Carol S ^a   Mulokozi, Generose ^c  

^a BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

^b CATHOLIC UNIVERSITY OF AMERICA   (United States)

^c Tanzania Food Nutr Centre (TFNC)   (Tanzania)

Author keywords

antioxidant; cancer; carotenoids; HPLC; Lycopene; tomatoes

Indexed keywords

EID: 0000653440     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00051a005     Document Type: Article

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