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Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties (Lactuca sativa L.) and Crop Wild Relatives (Lactuca spp.)
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Lycopene: a review of functional properties, extraction and application in meat field

Jian Zhang1,2, Jingrong Yang1, Chao Ma2

  • 1College of Food Science and Light Industry, Nanjing Tech University, Nanjing, P.R. China.

Critical Reviews in Food Science and Nutrition
|September 18, 2026
PubMed

Keywords:
Biological functionslycopenemeat qualitynovel extraction technologies

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