Processing Effects on Lycopene Content and Antioxidant Activity of Tomatoes-Reference-Cited by-同舟云学术

Processing Effects on Lycopene Content and Antioxidant Activity of Tomatoes

Published:2001-07-17 Issue:8 Volume:49 Page:3713-3717
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Takeoka Gary R.¹,Dao Lan¹,Flessa Stephan¹,Gillespie David M.¹,Jewell William T.¹,Huebner Britta¹,Bertow Daniel¹,Ebeler Susan E.¹

Affiliation:

1. Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California; Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, Freising-Weihenstephan, Germany; Department of Viticulture and Enology, University of California, Davis, Davis, California; and Institut für Lebensmittelchemie, Technische Universität Braunschweig, Braunschweig, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0102721

Reference25 articles.

1. The potential role of lycopene for human health.

2. Nutrient Content of Tomatoes and Tomato Products

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