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Effects of processing on the polyphenol and phenolic acid content and antioxidant capacity of semi-dried cherry tomatoes (Lycopersicon esculentum M.)

Rizzo, V, Clifford, AN, Brown, JE, Siracusa, L and Muratore, G (2016) Effects of processing on the polyphenol and phenolic acid content and antioxidant capacity of semi-dried cherry tomatoes (Lycopersicon esculentum M.) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 96 (6). pp. 2040-2046.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
Rizzo, VUNSPECIFIEDUNSPECIFIED
Clifford, ANUNSPECIFIEDUNSPECIFIED
Brown, JEj.e.brown@surrey.ac.ukUNSPECIFIED
Siracusa, LUNSPECIFIEDUNSPECIFIED
Muratore, GUNSPECIFIEDUNSPECIFIED
Date : 1 April 2016
Identification Number : https://doi.org/10.1002/jsfa.7315
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Physical Sciences, Agriculture, Multidisciplinary, Chemistry, Applied, Food Science & Technology, Agriculture, Chemistry, tomato, antioxidant capacity, semi-drying, polyphenols, flavonoids, CATION DECOLORIZATION ASSAY, CHLOROGENIC ACIDS, CHEMOTAXONOMIC MARKERS, LC-MSN, LYCOPENE, QUALITY, FLAVONOIDS, PRODUCTS, INFLAMMATION, CAROTENOIDS
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:32
Last Modified : 17 May 2017 14:50
URI: http://epubs.surrey.ac.uk/id/eprint/828224

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