Open AccessComparison of Ascorbic Acid, Lycopene, β-carotene and α-carotene Contents in Processed Tomato Products, Tomato Cultivar and Part
Author(s) -
최석현,
김동호,
김동석
Publication year - 2011
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2011.17.4.018
Subject(s) - lycopene , carotene , ascorbic acid , cultivar , carotenoid , food science , beta carotene , chemistry , horticulture , biology
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