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International Journal of Food Properties Volume 19, 2016 - Issue 3

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Bioactive Compounds and Antioxidant Capacity in Dark Green, Old Gold Crimson, Ripening Inhibitor, and Normal Tomatoes

Mohammed Wasim SiddiquiDepartment of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, IndiaCorrespondence[email protected]

Ivi ChakrabortyDepartment of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, India

Fozia HomaDepartments of Statistics, Mathematics, and Computer Application, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, India

Rabi Shankar DhuaDepartment of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, India

Pages 688-699 | Received 30 Nov 2014, Accepted 03 Apr 2015, Published online: 03 Dec 2015

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https://doi.org/10.1080/10942912.2015.1038563
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