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International Journal of Analytical Chemistry
Volume 2018 (2018), Article ID 1273907, 8 pages
https://doi.org/10.1155/2018/1273907
Research Article

The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce

1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
2Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China

Correspondence should be addressed to Yong Wang and Xinqi Liu

Received 29 September 2017; Accepted 26 December 2017; Published 31 January 2018

Academic Editor: Ying Yang

Copyright © 2018 He Li 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

He Li, Jian Zhang, Yong Wang, Jian Li, Yihe Yang, and Xinqi Liu, “The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce,” International Journal of Analytical Chemistry, vol. 2018, Article ID 1273907, 8 pages, 2018. doi:10.1155/2018/1273907