Alterations of Vitamin C, Total Phenolics, and Antioxidant Capacity as Affected by Processing Tomatoes to Different Products-Reference-Cited by-同舟云学术

Alterations of Vitamin C, Total Phenolics, and Antioxidant Capacity as Affected by Processing Tomatoes to Different Products

Published:2003-11-26 Issue:27 Volume:51 Page:7962-7968
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gahler Susan¹,Otto Konrad¹,Böhm Volker¹

Affiliation:

1. Institute of Nutrition, Friedrich Schiller University Jena, Jena, Germany, and Institute of Beverage Technology, University of Applied Sciences Lippe & Höxter, Lemgo, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034743q

Reference31 articles.

1. Nutrient Content of Tomatoes and Tomato Products

2. Gould, W. A.Tomato Production, Processing and Technology, 3rd ed.; CTI Publications Inc., Baltimore, 1992; p 3.

3. Mediterranean diets: historical and research overview

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