Influence of the Techniques and Degrees of Ripeness on the Nutritional Qualities and Carotenoid Profiles of Tomatoes (Solanum lycopersicum ).
, , , oraz
20 lip 2019
O artykule
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
© 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