Organic versus conventional tomatoes: Influence on physicochemical parameters, bioactive compounds and sensorial attributes

Food and Chemical Toxicology

Volumn 67, Issue , 2014, Pages 139-144

  Vinha, Ana F ^a,b   Barreira, Sérgio V P ^b   Costa, Anabela S G ^a   Alves, Rita C ^a,c   Oliveira, M Beatriz P P ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSIDADE FERNANDO PESSOA   (Portugal)

^c INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

Author keywords

Antioxidant activity; Organic tomatoes; Phytochemicals; Sensory attributes

Indexed keywords

ASCORBIC ACID; FLAVONOID; LYCOPENE; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; CONVENTIONAL TILLAGE; CROPPING SYSTEM; CULTIVAR; FOOD QUALITY; FRUIT MORPHOLOGY; FRUIT PEEL; FRUIT PULP; ORGANIC FARMING; ORGANIC FOOD; PLANT SEED; SENSORY ANALYSIS; TASTE; TOMATO; CHEMISTRY; COMPARATIVE STUDY;

LYCOPERSICON ESCULENTUM; ORGANIC AGRICULTURE;

EID: 84896288927     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2014.02.018     Document Type: Article

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