Effect of organic and conventional production practices on nutritional value and antioxidant activity of tomatoes

African Journal of Biotechnology

Volumn 10, Issue 71, 2011, Pages 15938-15945

  Kapoulas, Nikolaos ^a   Ilić, Zoran S ^b   Durovka, Mihal ^c   Trajković, Radmila ^d   Milenković, Lidija ^b  

^a Regional Development Agency of Rodopi   (Greece)

^b UNIVERSITY OF PRI TINA   (Serbia)

^c University of Novi Sad   (Serbia)

^d Faculty of Natural Science and Mathematics   (Serbia)

Author keywords

Growing system; Lycopene; Lycopersicum esculentum; Nutritional level; Taste

Indexed keywords

ASCORBIC ACID; CAROTENOID; LYCOPENE; SUGAR;

AGRICULTURAL PROCEDURES; ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; CONVENTIONAL GREENHOUSE PRODUCTION; CULTIVAR; FLAVOR; FRUIT; GREECE; NONHUMAN; NUTRITIONAL VALUE; ORGANIC FARMING; SOLID; TOMATO; TOTAL SOLUBLE SOLID;

LYCOPERSICON ESCULENTUM;

EID: 84856473706     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/AJB11.904     Document Type: Article

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