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The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce
Tomato hot pot sauce (THPS) at different storage temperatures (0, 25, and 37°C) and with two kinds of packaging for 120 days was investigated in this study. High performance liquid chromatography was employed for detecting lycopene and 5-hydroxymethylfurfural (HMF). The changes of lycopene and HMF d...
Gorde:
| Argitaratua izan da: | Int J Anal Chem |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Hindawi
2018
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5829315/ https://ncbi.nlm.nih.gov/pubmed/29619049 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2018/1273907 |
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