Carotenoid stability during production and storage of tomato juice made from tomatoes with diverse pigment profiles measured by infrared spectroscopy.

Rubio-Diaz, Daniel E

Carotenoid stability during production and storage of tomato juice made from tomatoes with diverse pigment profiles measured by infrared spectroscopy. [electronic resource] - Journal of agricultural and food chemistry Aug 2010 - 8692-8 p. digital

Publication Type: Evaluation Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

1520-5118

10.1021/jf1012665 doi


Beverages--analysis
Carotenoids--chemistry
Food Handling
Fruit--chemistry
Isomerism
Solanum lycopersicum--chemistry
Spectrophotometry, Infrared--methods