Effects of microwave heating on the antioxidant activities of tomato (Solanum lycopersicum)
The aim of this study is to estimate phytochemical constituents and antioxidant activities of tomato slices treated by microwave heating. Two treatments time were applied, 30 and 300 s. Quantitative analyses of phenols, flavonoids, lycopene, followed by the evaluation of the antioxidant activity by...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-12-01
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| Series: | Annals of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0570178318300253 |