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European Food Research and Technology

Volumn 221, Issue 3-4, 2005, Pages 274-280

Stability of carotenoids in tomato juice during processing

(2) Lin, C H a Chen, B H a

a FU JEN CATHOLIC UNIVERSITY (Taiwan)

Author keywords

Carotenoid; High performance liquid chromatography; Processing; Tomato juice

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 23944518465 PISSN: 14382377 EISSN: None Source Type: Journal
DOI: 10.1007/s00217-005-1155-y Document Type: Article

Times cited : (40)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.