Effects of cooking conditions on the lycopene content in tomatoes

Journal of Food Science

Volumn 71, Issue 8, 2006, Pages

  Mayeaux, M ^a   Xu, Z ^a   King, J M ^a   Prinyawiwatkul, W ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Baking; Cooking; Frying; Lycopene stability; Microwave; Tomato

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 33749999743     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00163.x     Document Type: Article

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