Bioavailability of Lycopene from Fresh and Processed Tomatoes
dc.creator | Schwartz, Steven J. | en_US |
dc.date.accessioned | 2011-09-07T22:14:09Z | |
dc.date.available | 2011-09-07T22:14:09Z | |
dc.date.issued | 2002 | en_US |
dc.identifier.uri | http://hdl.handle.net/1811/49815 | |
dc.description | Author Institution: Department of Food Science and Technology, The Ohio State University | en_US |
dc.publisher | Ohio Agricultural Research and Development Center | en_US |
dc.relation.ispartofseries | SEEDS 13 | en_US |
dc.title | Bioavailability of Lycopene from Fresh and Processed Tomatoes | en_US |
dc.subject.nalt | lycopene | en_US |
dc.subject.nalt | tomatoes | en_US |
dc.subject.nalt | bioavailability | en_US |
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