Figure 7. Effects of chemical preservatives on the retention of ascorbic acid of tomato pulp during storage periods at 25°C

From

Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp

Shampa Sarkar, Debashis Kumar Dutta Roy, Alomoni, Md. Abu Bakkar Siddik, Kothika Das, Md. Jiaur Rahman

American Journal of Food and Nutrition. 2015, 3(4), 90-100 doi:10.12691/ajfn-3-4-1