The antioxidant activity of tomato. III. Effects of processing technologies on oxidative and heat damage

Acta Horticulturae

Volumn 542, Issue , 2001, Pages 217-220

  Giovanelli, G ^a   Lavelli, V ^a   Peri, C ^a   Pagliarini, E ^a   Zanoni, B ^b   Spigno, P ^c  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

^c Cirio Ricerche   (Italy)

Author keywords

Antioxidant activity; Ascorbic acid; Lycopene; Polyphenols; Processed tomato

Indexed keywords

EID: 0011978180     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2001.542.27     Document Type: Article

References (19)

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