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

Publicado en línea: 20 jul 2019

Páginas: 48 - 55

Recibido: 24 feb 2019

Aceptado: 22 may 2019

DOI: https://doi.org/10.2478/ast-2019-0006

Palabras clave

Tomato ripening, Postharvest, Lycopene, Beta-carotene, Antioxidant, Nutrition

© 2019 Asiata Omotayo Ibrahim et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.