Lycopene stability during food processing

Proceedings of the Society for Experimental Biology and Medicine

Volumn 218, Issue 2, 1998, Pages 101-105

  Nguyen, Minhthy L ^a   Schwartz, Steven J ^a,b  

^a OHIO STATE UNIVERSITY   (United States)

^b 140 Howlett Hall ^*  (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BETA CAROTENE; LYCOPENE;

ANTINEOPLASTIC ACTIVITY; ANTIOXIDANT ACTIVITY; CANCER PREVENTION; CHEMICAL MODIFICATION; CONFERENCE PAPER; FOOD ANALYSIS; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; ISOMERISM; NUTRITIONAL VALUE; TOMATO;

LYCOPERSICON ESCULENTUM;

EID: 0031749041     PISSN: 00379727     EISSN: None     Source Type: Journal    
DOI: 10.3181/00379727-218-44274     Document Type: Conference Paper

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