Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Prabhakara Rao Pg"'
Autor:
Narsing Rao G, Sulochanamma G, Satyanarayana A, Prabhakara Rao Pg, Pragati Yadav, Balaswamy K
Tomato (Lycopersicon esculentum L.) is known to be associated with a reduced risk of developing a certain chronic diseases andcancers due to the presence of lycopene, a bioactive carotenoid. Commercially, the vegetable is used in the preparation ofto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e1985ffc1aefa3dd7dbdee8e981c5b5
https://zenodo.org/record/47680
https://zenodo.org/record/47680
Autor:
Balaswamy K; Central Food Technological Research Institute, Resource Centre, (Council of Scientific and Industrial Research), Habshiguda, Uppal Road, Hyderabad, 500 007 India., Prabhakara Rao PG, Rao DG, Jyothirmayi T
Publikováno v:
Journal of food science and technology [J Food Sci Technol] 2010 Mar; Vol. 47 (2), pp. 219-23. Date of Electronic Publication: 2010 Apr 10.
Autor:
Prabhakara Rao PG; Central Food Technological Research Institute, Resource Centre, Hyderabad, India., Jyothirmayi T, Karuna MS, Prasad RB
Publikováno v:
Journal of oleo science [J Oleo Sci] 2010; Vol. 59 (10), pp. 515-9.