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Influence of the Techniques and Degrees of Ripeness on the Nutritional Qualities and Carotenoid Profiles of Tomatoes (Solanum lycopersicum).

Asiata Omotayo Ibrahim

Asiata Omotayo Ibrahim

Department of Pure and Applied Chemistry, Ladoke Akintola University of TechnologyOgbomoso, Nigeria
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Ibrahim, Asiata Omotayo
, 
Misbaudeen Abdul-Hammed

Misbaudeen Abdul-Hammed

Department of Pure and Applied Chemistry, Ladoke Akintola University of TechnologyOgbomoso, Nigeria
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Abdul-Hammed, Misbaudeen
, 
Samuel Adewale Adegboyega

Samuel Adewale Adegboyega

Department of Pure and Applied Chemistry, Ladoke Akintola University of TechnologyOgbomoso, Nigeria
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Adegboyega, Samuel Adewale
, 
Monsurat Olajide

Monsurat Olajide

Department of Pure and Applied Chemistry, Ladoke Akintola University of TechnologyOgbomoso, Nigeria
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Olajide, Monsurat
 and 
Akeem Abefe Aliyu

Akeem Abefe Aliyu

Department of Pure and Applied Chemistry, Ladoke Akintola University of TechnologyOgbomoso, Nigeria
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Aliyu, Akeem Abefe
  
Jul 20, 2019
Influence of the Techniques and Degrees of Ripeness on the Nutritional Qualities and Carotenoid Profiles of Tomatoes (Solanum lycopersicum).'s Cover Image
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Published Online: Jul 20, 2019
Page range: 48 - 55
Received: Feb 24, 2019
Accepted: May 22, 2019
DOI: https://doi.org/10.2478/ast-2019-0006
Keywords
© 2019 Asiata Omotayo Ibrahim et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Chemistry, Biochemistry, Environmental Chemistry, Industrial Chemistry, IC-09
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