Differences in anthocyanin and carotenoid content of fruits and vegetables

Author:

Sass-Kiss A.,Kiss J.,Milotay P.,Kerek M.M.,Toth-Markus M.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Tomato lycopene and low density lipoprotein oxidation: A human dietary intervention study;Agarwal;Lipids,1998

2. Effect of vaccinium myrtillus anthocyanosides on ischaemia reperfusion injury in hamster cheek pouch microcirculation;Bertuglia;Pharmacological Research,1995

3. Carotenoids as colorantd and vitamines A precursors. Technical and nutritional applications;Buerfeind,1981

4. Effects of growing methods and conditions on the lycopene content of tomato fruits;Brandt;Acta Alimentaria,2003

5. Evaluation and characterization of the anthocyanins pigmetns in tart cherries (Prunus cerasu);Chandra;Journal of Agricultural and Food Chemistry,1992

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