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International Journal of Analytical Chemistry
Volume 2017, Article ID 2367453, 10 pages
https://doi.org/10.1155/2017/2367453
Research Article

Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening

1Department of Food Hygiene, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/3, 51014 Tartu, Estonia
2Department of Jõgeva Plant Breeding, Estonian Crop Research Institute, Aamisepa 1, 48309 Jõgeva, Estonia
3Department of Animal Genetics and Breeding, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 46, 51006 Tartu, Estonia
4Food Chemistry, Department of Food and Environmental Sciences, University of Helsinki, P.O. Box 27, 00014 Helsinki, Finland
5Department of Plant Protection, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Kreutzwaldi 5D, 51014 Tartu, Estonia

Correspondence should be addressed to Dea Anton; ee.ume@notna.aed

Received 15 November 2016; Revised 15 March 2017; Accepted 6 April 2017; Published 25 May 2017

Academic Editor: Ravi Ramasamy

Copyright © 2017 Dea Anton et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Dea Anton, Ingrid Bender, Tanel Kaart, et al., “Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L.) Fruits during Ripening,” International Journal of Analytical Chemistry, vol. 2017, Article ID 2367453, 10 pages, 2017. https://doi.org/10.1155/2017/2367453.