The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce

Tomato hot pot sauce (THPS) at different storage temperatures (0, 25, and 37°C) and with two kinds of packaging for 120 days was investigated in this study. High performance liquid chromatography was employed for detecting lycopene and 5-hydroxymethylfurfural (HMF). The changes of lycopene and HMF d...

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Detalles Bibliográficos
Autores principales: Li, He, Zhang, Jian, Wang, Yong, Li, Jian, Yang, Yihe, Liu, Xinqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5829315/
https://www.ncbi.nlm.nih.gov/pubmed/29619049
http://dx.doi.org/10.1155/2018/1273907

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5829315/
https://www.ncbi.nlm.nih.gov/pubmed/29619049
http://dx.doi.org/10.1155/2018/1273907

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