Profiling of nutritionally important carotenoids from genetically-diverse tomatoes by infrared spectroscopy

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 282-289

  Rubio Diaz, Daniel E ^a   De Nardo, Thais ^a   Santos, Alejandra ^a   de Jesus, Susana ^b   Francis, David ^b   Rodriguez Saona, Luis E ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

ATR IR spectroscopy; Carotenoids; Chemometrics; Phenotype profiling; Tomato

Indexed keywords

CAROTENOID; HEXANE;

ARTICLE; CONTROLLED STUDY; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; GENETIC VARIABILITY; INFRARED SPECTROSCOPY; LIPID ANALYSIS; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PLANT GENE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TOMATO; VIBRATION;

LYCOPERSICON ESCULENTUM;

EID: 71649106208     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.060     Document Type: Article

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