Publication | Closed Access
Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and ?-carotene in cherry tomatoes
120
Citations
28
References
2004
Year
Food ChemistryNutritionCarotenoidFood Bioactive CompoundBotanyCherry TomatoesAgricultural EconomicsDomestic CookingHuman BioavailabilityPhytochemicalVegetable Production
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