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Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

  • Thermal processing enhanced the nutritional value of tomatoes by increasing the bioaccessible lycopene content and total antioxidant activity and are against the notion that processed fruits and vegetables have lower nutritional value than fresh produce.

Last Updated 4 Month(s) ago

By J. Agric. Food Chem., 2002, 50 (10), pp 3010–3014 April 17, 2002

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