Effect of moisture content, storage temperature and storage period on colour, ascorbic acid, lycopene and total flavonoids of dried tomato halves

International Journal of Food Science and Technology

Volumn 44, Issue 6, 2009, Pages 1245-1253

  Hossain, Md Ayub ^a   Gottschalk, Klaus ^b  

^a BANGLADESH AGRICULTURAL RESEARCH INSTITUTE   (Bangladesh)

^b LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY ATB   (Germany)

Author keywords

Colour; Dried tomato; Flavonoids; Lycopene; Storage

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 65449141672     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01954.x     Document Type: Article

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