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

Data publikacji: 20 lip 2019

Zakres stron: 48 - 55

Otrzymano: 24 lut 2019

Przyjęty: 22 maj 2019

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

Słowa kluczowe

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.