RAI, GYANENDRA KUMAR; RAJESH KUMAR; A.K. SINGH; P.K. RAI; MATHURA RAI; A.K. CHATURVEDI; A.B. RAI
(Karachi: Pakistan Botanical Society, University of Karachi, 2012-04-20)
Duration of storage increased TSS and pH of tomato juice, while ascorbic acid content decreased gradually during
storage. Carotenoids content increased approximately 3.5 times during storage in tomato because of advancement ...