ESTIMATION OF CHLOROPHYLL AND CAROTENOID CONTENTS OF WHOLE TOMATO BY LIGHT ABSORBANCE TECHNIQUE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00611.x/fullpdf
Reference11 articles.
1. Multiple Range and Multiple F Tests
2. EFFECTS OF SUB-OPTIMAL RIPENING TEMPERATURES ON THE COLOR QUALITY AND PIGMENT COMPOSITION OF TOMATO FRUIT
3. A High-Intensity Spectrophotometer Interfaced with a Computer for Food Quality Measurement
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