Evaluation of nutritional value and antioxidant activity of tomato peel extracts

Author:

Elbadrawy Elsayed,Sello Amany

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry

Reference38 articles.

1. Tomato processing wastes as essential raw materials source;Al-Wandawi;Journal of Agriculture and Food Chemistry,1985

2. A.O.A.C. (2000). Association of Official Analytical chemists, 17th Ed. Official Methods of Analysis, Washington, DC, USA.

3. AOCS American Oil Chemists Society, 1998. Official methods P-anisidine value In Official methods and recommended practices of the American Oil Chemists Society, fifth ed., pp. 18–90.

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food Science and Technology,1995

5. Essential oil content and chemical composition of hydroalcoholic extract of fennel;Charles;New Crops,1993

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