Comparative Study of the Antioxidants Compounds in Fresh and Thermally Processed Tomatoes Juice
The purpose of our study was to determine the influences of thermal processing of tomato juice, in a manner similar to that commonly used in traditional cuisine, on the concentration of antioxidant compounds: total carotenoid and their profile; concentration of lycopene; concentration of ascorbic ac...
| 发表在: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
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| Main Authors: | , , , |
| 格式: | 文件 |
| 语言: | 英语 |
| 出版: |
AcademicPres
2019-06-01
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| 主题: | |
| 在线阅读: | https://journals.usamvcluj.ro/index.php/fst/article/view/13285 |