Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Journal of Agricultural and Food Chemistry - Tập 50 Số 10 - Trang 3010-3014 - 2002
Veronica Dewanto1, Xianzhong Wu2, Kafui Kwami Adom2, Rui Hai Liu2
1Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853, USA.
2Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853

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