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

  1. Martínez-Tomás, R.
  2. Pérez-Llamas, F.
  3. Sánchez-Campillo, M.
  4. González-Silvera, D.
  5. Cascales, A.I.
  6. García-Fernández, M.
  7. López-Jiménez, J.Á.
  8. Navarro, S.Z.
  9. Burgos, M.I.
  10. López-Azorín, F.
  11. Wellner, A.
  12. Plaza, F.A.
  13. Bialek, L.
  14. Alminger, M.
  15. Larqué, E.
Revue:
Food Chemistry

ISSN: 0308-8146 1873-7072

Année de publication: 2012

Volumen: 134

Número: 1

Pages: 127-133

Type: Article

DOI: 10.1016/J.FOODCHEM.2012.02.078 GOOGLE SCHOLAR