Influence of the Techniques and Degrees of Ripeness on the Nutritional Qualities and Carotenoid Profiles of Tomatoes (Solanum lycopersicum).
Authors
Asiata Omotayo Ibrahim
Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Misbaudeen Abdul-Hammed
Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Samuel Adewale Adegboyega
Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Monsurat Olajide
Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Akeem Abefe Aliyu
Department of Pure and Applied Chemistry, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
DOI: https://doi.org/10.2478/ast-2019-0006 | Journal eISSN: 2544-6320
Language: English
Page range: 48 - 55
Submitted on: Feb 24, 2019
Accepted on: May 22, 2019
Published on: Jul 20, 2019
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2019 Asiata Omotayo Ibrahim, Misbaudeen Abdul-Hammed, Samuel Adewale Adegboyega, Monsurat Olajide, Akeem Abefe Aliyu, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.