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

标题
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
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 134, Issue 1, Pages 127-133
出版商
Elsevier BV
发表日期
2012-02-23
DOI
10.1016/j.foodchem.2012.02.078

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