Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
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DOI：
10.1021/jf0115589
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发表时间：
2002-05-08
影响因子：
6.1
通讯作者：
Liu, RH
中科院分区：
文献类型：
--
作者：
Dewanto, V;Wu, XZ;Liu, RH
长期以来，加工水果和蔬菜一直被认为营养价值低于新鲜商品，因为加工过程中维生素C的损失。这个研究小组发现苹果中的维生素C
Processed fruits and vegetables have been long considered to have lower nutritional value than their fresh commodities due to the loss of vitamin C during processing. This research group found vitamin C in apples contributed