Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes

Author:

Chang Ching-Hui,Lin Hsing-Yu,Chang Chi-Yue,Liu Yung-Chuan

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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2. High-flavonol tomatoes resulting from the heterologous expression of the maize transcription factor genes lc and c1;Bovy;Plant Cell,2002

3. Vitamin-c destruction during the cooking of a potato dish;Burg;Food Science and Technology,1995

4. Epidemiologic evidence for vitamin-c and vitamin-e in cancer prevention;Byers;American Journal of Clinical Nutrition,1995

5. Effect of storage and thermal treatment on the antioxidant activity of tomato fruits;Chen;Journal of the Chinese Agricultural Chemical Society (Taiwan),2000

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