Lycopene content and colour of ripening tomatoes as affected by environmental conditions
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference21 articles.
1. Lycopenaemia
2. Antioxidant capacity of lycopene-containing foods
3. Processing Effects on Lycopene Content and Antioxidant Activity of Tomatoes
4. Lycopene is a more potent inhibitor of human cancer cell proliferation than either α‐carotene or β‐carotene
5. Carotenoid Analyses of Selected Raw and Cooked Foods Associated With a Lower Risk for Cancer
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