journal article Mar 01, 1995

Carotenoid Content of Thermally Processed Tomato-Based Food Products

Linda H. Tonucci Joanne M. Holden Gary R. Beecher Frederick Khachik Carol S. Davis Generose Mulokozi

Journal of Agricultural and Food Chemistry Vol. 43 No. 3 pp. 579-586 · American Chemical Society (ACS)

View at Publisher Save 10.1021/jf00051a005

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Published: Mar 01, 1995
Vol/Issue: 43(3)
Pages: 579-586

Authors

Linda H. Tonucci

Joanne M. Holden

USDA Arkansas Children's Nutrition Center, 1120 Marshall Street, Little Rock, Arkansas 72202, and Food Composition Laboratory and Nutrient Data Laboratory, Beltsville Human Nutrition Center, Agricultural Research Service, U.S. Department of Agriculture, 10300 Baltimore Avenue, Beltsville, Maryland 20705

Gary R. Beecher

Frederick Khachik

Generose Mulokozi

Cite This Article

Linda H. Tonucci, Joanne M. Holden, Gary R. Beecher, et al. (1995). Carotenoid Content of Thermally Processed Tomato-Based Food Products. Journal of Agricultural and Food Chemistry, 43(3), 579-586. https://doi.org/10.1021/jf00051a005

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