Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil. (Q42128605)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25927580%20AND%20SRC:MED&resulttype=core&format=json

7 March 2020

title

Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil (English)

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7 March 2020

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Anna Vallverdu-queralt

1

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7 March 2020

Jorge Regueiro

2

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7 March 2020

author name string

José Fernando Rinaldi de Alvarenga

3

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7 March 2020

Xavier Torrado

4

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7 March 2020

Rosa M Lamuela-Raventos

5

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7 March 2020

language of work or name

English

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publication date

28 April 2015

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International Journal of Molecular Sciences

7 March 2020

published in

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volume

16

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issue

5

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7 March 2020

page(s)

9588-9599

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Creative Commons Attribution 4.0 International

7 March 2020

copyright license

start time

28 April 2015

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April 2022 Public Data File from Crossref

copyright status

copyrighted

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cites work

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12 December 2020

Effect of the consumption of tomato paste on plasma prostate-specific antigen levels in patients with benign prostate hyperplasia

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12 December 2020

Identifiers

DOI

10.3390/IJMS16059588

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25927580%20AND%20SRC:MED&resulttype=core&format=json

release_yx4nleymwbcmpkcj3xz5dko5aq

7 March 2020

Fatcat ID

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Fatcat

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24 November 2022

mapped directly with Wikidata item

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25927580%20AND%20SRC:MED&resulttype=core&format=json

7 March 2020

PubMed publication ID

25927580

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25927580%20AND%20SRC:MED&resulttype=core&format=json