Thermal isomerisation susceptibility of carotenoids in different tomato varieties
Version of Record online: 14 JUN 2001
© 2001 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Special Issue: Nutritional Enhancement of Plant Foods (NEODIET)
Volume 81, Issue 9, pages 910–917, July 2001
How to Cite
Nguyen, M., Francis, D. and Schwartz, S. (2001), Thermal isomerisation susceptibility of carotenoids in different tomato varieties. J. Sci. Food Agric., 81: 910–917. doi: 10.1002/jsfa.911
- Issue online: 14 JUN 2001
- Version of Record online: 14 JUN 2001
- Manuscript Accepted: 18 APR 2001
- Manuscript Received: 1 FEB 2001
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