✦ LIBER ✦

Antioxidant content varies in fresh and processed tomato products

✍ Scribed by M.H Renfroe; P.B Brevard

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Lycopene content and antioxidant activit

✍ Sibel Karakaya; Nilüfer Yılmaz 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 151 KB

POLYAMINE CONTENT IN FRESH AND PROCESSED

✍ MASAMICHI NAKAMURA; YUTAKA WADA; HIROSHI SAWAYA; TOSHIHARU KAWABATA 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 374 KB

Antioxidant Bioactive Compounds in Selec

✍ García-Valverde, Verónica; Navarro-González, Inmaculada; García-Alonso, Javier; 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 337 KB

Antioxidative Activity and Carotenoid an

✍ Leonardi, C.; Ambrosino, P.; Esposito, F.; Fogliano, V. 📂 Article 📅 2000 🏛 American Chemical Society 🌐 English ⚖ 215 KB

Heterocyclic Amines in Fresh and Process

✍ Abdulkarim, Basira G.; Smith, J. Scott 📂 Article 📅 1998 🏛 American Chemical Society 🌐 English ⚖ 185 KB

Lycopene Content of Tomato Products: Its

✍ Agarwal, Anita; Shen, Honglei; Agarwal, Sanjiv; Rao, A.V. 📂 Article 📅 2001 🏛 Mary Ann Liebert 🌐 English ⚖ 105 KB