COMPARISON OF CAROTENOID CONTENT IN TOMATO, TOMATO PULP AND KETCHUP BY LIQUID CHROMATOGRAPHY
<p align="justify">Although tomatoes are commonly consumed fresh, over 80 % the consumption of tomatoes is in the form of processed products such as tomato pulp, ketchup, juice and sauce. Research has indicated the potential health benefits of a diet rich in tomatoes and toma...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual Paulista
2009-01-01
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| Series: | Alimentos e Nutrição |
| Subjects: | |
| Online Access: | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/285 |