Journal of Food Science Research

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Tomato

 Tomatoes contain a substance called lycopene, which is thought to assume a job in forestalling disease. It's simpler for the body to utilize lycopene that originates from tomato items, for example, tomato glue or tomato juice, than from new tomatoes. US Department of Agriculture (USDA) and Purdue University specialists are building up a tomato that contains more than twice as much lycopene and has a more extended time span of usability than at present accessible tomatoes. The tomato, which is still being developed, is changed with a yeast quality that eases back the aging procedure, permitting more opportunity for lycopene to gather. Specialists figure it will be quite a while before this tomato is on store racks.

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Citations : 29

Journal of Food Science Research received 29 citations as per Google Scholar report

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