Influencia del procedimiento culinario sobre la biodisponibilidad del licopeno en el tomate Influence of cooking procedure on the bioavailability of lycopene in tomatoes

Influencia del procedimiento culinario sobre la biodisponibilidad del licopeno en el tomate Influence of cooking procedure on the bioavailability of lycopene in tomatoes

Fundamento y objetivo: Estudio de intervención para determinar la influencia del procedimiento culinario del tomate sobre la biodisponibilidad del licopeno. Población y método: El estudio fue realizado sobre una muestra constituida por 15 individuos que participaron de forma voluntaria. La determina...

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Bibliographic Details
Main Authors:	F. Perdomo, F. Cabrera Fránquiz, J. Cabrera, L. Serra-Majem
Format:	Article
Language:	English
Published:	Arán Ediciones, S. L. 2012-10-01
Series:	Nutrición Hospitalaria
Subjects:	Licopeno Tomate HPLC Estudio de intervención Lycopene Tomato Interventional study
Online Access:	http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112012000500025

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