Evaluation of heat and oxidative damage during storage of processed tomato products. II. Study of oxidative damage indices

Journal of the Science of Food and Agriculture

Volumn 83, Issue 9, 2003, Pages 966-971

  Lavelli, Vera ^a   Giovanelli, Gabriella ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Antioxidant activity; Ascorbic acid; Carotenoids; Phenolics; Storage; Tomato products

Indexed keywords

DAMAGE; FRUIT;

LYCOPERSICON ESCULENTUM;

EID: 0038164987     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1433     Document Type: Article

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