Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review.

Molecules · 2021 · PMC8659080 · PMID 34885711

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an increasing trendno p-value reported

Regarding the values of a* (red/green) and b* (yellow/blue), an increasing trend was observed according to the addition of tomato by-products in all studies, such that b* values ranged from 6.25 ± 0.25 to 46.57 ± 0.82 and a* values ranged from −1.68 ± 2.26 to 37.7 ± 0.04.

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