## Abstract The susceptibility of predominant tomato carotenoids to thermal isomerisation during typical food preparation is reported for five varieties with distinctively different carotenoid distribution. The tomato varieties used contain distinct amounts of the following predominant carotenoids:
Inheritance of carotenoid differences in the tomato
β Scribed by Mackinney, G.
- Publisher
- Springer-Verlag
- Year
- 1958
- Weight
- 723 KB
- Volume
- 3-4
- Category
- Article
- ISSN
- 0033-5134
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