Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.)

Archivos Latinoamericanos de Nutricion

Volumn 60, Issue 3, 2010, Pages 280-284

  Ordóñez Santos, Luís E ^a   Vázquez Riascos, Andrea ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

Ph; Soluble solids; Titratable acidity; Tropical fruit

Indexed keywords

ASCORBIC ACID; CAROTENOID; LYCOPENE;

ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; GUAVA; METHODOLOGY; NECTAR; NUTRITIONAL VALUE; TIME;

ASCORBIC ACID; CAROTENOIDS; FOOD HANDLING; FOOD PRESERVATION; NUTRITIVE VALUE; PLANT NECTAR; PSIDIUM; TIME FACTORS;

EID: 79960952101     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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