Occurrence of flavonols in tomatoes and tomato-based products

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 7, 2000, Pages 2663-2669

  Stewart, Amanda J ^a   Bozonnet, Sophie ^a,c   Mullen, William ^a   Jenkins, Gareth I ^a   Lean, Michael E J ^b   Crozier, Alan ^a  

^a UNIVERSITY OF GLASGOW   (United Kingdom)

^b UNIVERSITY OF GLASGOW   (United Kingdom)

^c UMR792 INGÉNIERIE DES SYSTÈMES BIOLOGIQUES ET DES PROCÉDÉS   (France)

Author keywords

Canned tomatoes; Flavonols; Fresh tomatoes; HPLC; Kaempferol; Quercetin; Rutin; Tomato juice; Tomato puree; Tomato soup

Indexed keywords

BIOFLAVONOID; FLAVONE DERIVATIVE; FLAVONOL DERIVATIVE; FLAVONOLS; QUERCETIN; RUTOSIDE;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; NUTRITIONAL SCIENCE; PHYTOCHEMISTRY; SEASON; TOMATO;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; FLAVONOLS; LYCOPERSICON ESCULENTUM; RUTIN; SEASONS;

LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 0033929039     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000070p     Document Type: Article

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