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Exploring the effects of selenium treatment on the nutritional quality of tomato fruit

  • Published:2018-06 Issue: Volume:252 Page:9-15
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Zhu Zhu,Zhang Yibo,Liu Jia,Chen Yanli,Zhang Xueji

Funder

National Natural Science Foundation of China

Central Universities

Chongqing University of Arts and Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Antioxidant and antiproliferative activities in different maturation stages of broccoli (Brassica oleracea italic) biofortified with selenium;Bachiega;Food Chemistry,2016

2. Effects of low nitrogen supply on tomato (Solanum lycopersicum) fruit yield and quality with special emphasis on sugars, acids, ascorbate, carotenoids, and phenolic compounds;Bénard;Journal of Agricultural and Food Chemistry,2009

3. Ascorbate and glutathione metabolism in two sunflower cell lines of differing α-tocopherol biosynthetic capability;Caretto;Plant Physiology and Biochemistry,2002

4. Increasing vitamin C content of plants through enhanced ascorbate recycling;Chen;Proceedings of the National Academy of Sciences of the United States of America,2003

5. Chinese Standard GB/T 5009.82-2003. Inspection of Grains and Oilseeds: Determination of retinol and tocopherol in foods.
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