Free Hydroxycinnamic Acids, Lycopene, and Color Parameters in Tomato Cultivars-Reference-Cited by-同舟云学术

Free Hydroxycinnamic Acids, Lycopene, and Color Parameters in Tomato Cultivars

Published:2007-10-01 Issue:21 Volume:55 Page:8604-8615
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hernández Marcos¹,Rodríguez Elena¹,Díaz Carlos¹

Affiliation:

1. Food Science and Nutrition Area, Department of Analytical Chemistry, Food Science and Nutrition, University of La Laguna, Avenida Astrofísico Sánchez s/n, 38201 La Laguna, Santa Cruz de Tenerife, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071069u

Reference55 articles.

1. Dietary Lycopene, Tomato-Based Food Products and Cardiovascular Disease in Women

2. Lycopene and Tomato Products in Health Promotion

3. Tomatoes and Cardiovascular Health

4. Lycopene and vitamin C concentrations increase in plasma and lymphocytes after tomato intake. Effects on cellular antioxidant protection

5. Dietary sources of vitamin C, vitamin E and specific carotenoids in Spain

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