Work

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Year: 2002

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf0115589

Authors: Veronica Dewanto, Xianzhong Wu, Kafui K. Adom, Rui Hai Liu

Institutions: Cornell University, New York State College of Agriculture & Life Sciences

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2136465171

FWCI: 7.559

Cites: 20

Cited by: 3,540

Related to: 10