Antioxidant Bioactive Compounds in Selected Industrial Processing and Fresh Consumption Tomato Cultivars

Food and Bioprocess Technology

Volumn 6, Issue 2, 2013, Pages 391-402

  García Valverde, Verónica ^a   Navarro González, Inmaculada ^a   García Alonso, Javier ^a   Periago, María Jesús ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Antioxidant activity; Lycopene; Phenolic compounds; Ripening; Tomato; Vitamin C; Carotene

Indexed keywords

ALCOHOLS; ANTIOXIDANTS; GREEN MANUFACTURING; HARVESTING; HYDROPHILICITY; ISOMERS; PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; LYCOPENES; PHENOLIC COMPOUNDS; RIPENING; TOMATO; VITAMIN C;

FRUITS;

LYCOPERSICON ESCULENTUM; PERA;

EID: 84872596820     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0687-3     Document Type: Article

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