Bioactive Compounds and Antioxidant Capacity in Dark Green, Old Gold Crimson, Ripening Inhibitor, and Normal Tomatoes
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1038563
Reference39 articles.
1. A Comparative Study of Phenolic Content in Apple Fruits
2. Bioactive attributes of tomatoes possessing dg, ogc, and rin genes
3. Dynamics of changes in bioactive molecules and antioxidant potential of Capsicum chinense Jacq. cv. Habanero at nine maturity stages
4. Agro-industrial potential of exotic fruit byproducts as a source of food additives
5. Antioxidant activity and bioactive compound changes during fruit ripening of high-lycopene tomato cultivars
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