Flavor quality of fresh tomato (Lycopersicon esculentum Mill.) as affected by sugar and acid levels
Author:
Publisher
Elsevier BV
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference22 articles.
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2. Fresh tomato aroma volatiles: A quantitative study;Buttery;J. Agric. Food Chem.,1987
3. The constituents of tomato fruit — the influence of environment, nutrition, and genotype;Davies;Crit. Rev. Food Sci. Technol.,1981
4. Variation in taste and chemical composition of the tomato (Lycopersicon esculentum Mill.);De Bruyn;Euphytica,1971
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