Influence of the Techniques and Degrees of Ripeness on the Nutritional Qualities and Carotenoid Profiles of Tomatoes (Solanum lycopersicum ).
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Jul 20, 2019
About this article
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.
Ibrahim, Asiata Omotayo
Department of Pure and Applied Chemistry, Ladoke Akintola University of TechnologyOgbomoso, Nigeria
Abdul-Hammed, Misbaudeen
Department of Pure and Applied Chemistry, Ladoke Akintola University of TechnologyOgbomoso, Nigeria
Adegboyega, Samuel Adewale
Department of Pure and Applied Chemistry, Ladoke Akintola University of TechnologyOgbomoso, Nigeria
Olajide, Monsurat
Department of Pure and Applied Chemistry, Ladoke Akintola University of TechnologyOgbomoso, Nigeria
Aliyu, Akeem Abefe
Department of Pure and Applied Chemistry, Ladoke Akintola University of TechnologyOgbomoso, Nigeria