| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542168 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Differences in bioactive components of organic and conventional tomato juices not previously reported. ⺠Crop management influence food composition and, therefore, the production of high-quality foods. ⺠Twelve polyphenols are able to distinguish tomato juices from different agronomic treatments. ⺠The higher polyphenol content in organic juices is due to a higher phosphorus uptake and limited nitrogen availability.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Anna Vallverdú-Queralt, Alexander Medina-Remón, Isidre Casals-Ribes, Rosa M. Lamuela-Raventos,