A comparison of flavonoids, carotenoids and vitamin C in commercial organic and conventional marinara pasta sauce

Journal of the Science of Food and Agriculture

Volumn 88, Issue 2, 2008, Pages 344-354

  Koh, Eunmi ^a   Wimalasiri, Kuruppa M S ^b   Renaud, Erica N C ^c   Mitchell, Alyson E ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF PERADENIYA   (Sri Lanka)

^c Seeds of Change   (United States)

Author keywords

Ascorbic acid; Carotenoids; Conventional; Flavonoids; Kaempferol; Lycopene; Organic; Pasta sauce; Quercetin; Tomato

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 38349146788     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3097     Document Type: Article

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