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Daily intake of fruit and vegetable soups processed in diff..:
Martínez-Tomás, Rebeca
;
Pérez-Llamas, Francisca
;
Sánchez-Campillo, María
...
Food Chemistry. 134 (2012) 1 - p. 127-133 , 2012
Link:
https://doi.org/10.1016/j.foodchem.2012.02.078
RT Journal T1
Daily intake of fruit and vegetable soups processed in different ways increases human serum β-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2012.02.078&Exemplar=1&LAN=DE A1 Martínez-Tomás, Rebeca A1 Pérez-Llamas, Francisca A1 Sánchez-Campillo, María A1 González-Silvera, Daniel A1 Cascales, Ana I. A1 García-Fernández, Manuel A1 López-Jiménez, José Á. A1 Navarro, Salvador Zamora A1 Burgos, María I. A1 López-Azorín, Fernando A1 Wellner, Anna A1 Plaza, Francisco Avilés A1 Bialek, Lucy A1 Alminger, Marie A1 Larqué, Elvira PB Elsevier BV YR 2012 SN 0308-8146 JF Food Chemistry VO 134 IS 1 SP 127 OP 133 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2012.02.078 DO https://doi.org/10.1016/j.foodchem.2012.02.078 SF ELIB - SuUB Bremen
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