The influence of the water supply on the bioactive compounds of different tomato varieties
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.43.2014.suppl.4
Reference21 articles.
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2. Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers;Bae H.;J. Food Compos. Anal.,2014
3. Lycopene: chemistry, biology, and implications for human health and disease;Clinton S.K.;Nutr. Rev.,1998
4. Separation and identification of tomato fruit pigments by TLC and HPLC;Daood H.G.;Acta Alimentaria,1987
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