Increase of antioxidant activity of tomato juice upon functionalisation with vegetable byproduct extracts

LWT

Volumn 35, Issue 6, 2002, Pages 532-542

  Larrosa, Mar ^a   Llorach, Rafael ^a   Espín, Juan Carlos ^a   Tomás Barberán, Francisco A ^a  

^a RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Antioxidant; Functional food; Phenolics; Tomato juice; Vegetable byproducts

Indexed keywords

ALLIUM CEPA; APIUM GRAVEOLENS VAR. DULCE; BRASSICA OLERACEA VAR. BOTRYTIS; CYNARA SCOLYMUS; DAUCUS CAROTA; LYCOPERSICON ESCULENTUM;

EID: 0036374412     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2002.0907     Document Type: Article

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