The Changes of Antioxidant Contents and Antioxidant Activities of the Tomato Cultivar Fentailang during the Maturity Stages
Author:
Affiliation:
1. College of Food Science, Shenyang Agricultural University
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/72/6/72_ess22326/_pdf
Reference29 articles.
1. 1) Food and Agriculture Organization of the United Nations (FAO). Crop Water Information: Tomato (2017).
2. 2) Cheng, H.M.; Koutsidis, G.; Lodge, J.K.; Ashor, A.; Siervo, M. et al. Tomato and lycopene supplementation and cardiovascular risk factors: A systematic review and meta-analysis. Atherosclersis 257, 100-108 (2017).
3. 3) Pertuzatti, P.B.; Barcia, M.T.; Rodrigues, D.; Hermosín-Gutierrez, I.; Smith, R. Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries. Food Chem. 164, 81-88 (2014).
4. 4) El-Gaied, L.F.; Abu El-Heba, G.; El-Sherif, N.A. Effect of growth hormones on some antioxidant parameters and gene expression in tomato. GM Crops Food 4, 67-73 (2013).
5. 5) Shahidi, F.; Ambigaipalan, P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects-a review. J. Funct. Foods 18, 820-897 (2015).
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