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. 2024 Nov 19;13(22):3678. doi: 10.3390/foods13223678

Figure 5.

Figure 5

5Z-lycopene content of fresh tomato fruit (Cnt) or subjected to sauce preparation (TS), blanching (BL), and superheated steaming (SHS). Bars with the same letter are not significantly different for p ≤ 0.05 following one-way ANOVA using the different cooking treatments as the variability factor. The means were separated by Tukey’s post-hoc test.