Determination of flavor‐potentiating compounds in different Italian tomato varieties
Author:
Affiliation:
1. Institute of Biomolecular Chemistry National Research Council of Italy Pozzuoli Italy
2. Department of Chemistry University of Milan Milan Italy
3. Institute of Chemical Science and Technologies “G. Natta” CNR‐SCITEC Milan Italy
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13736
Reference35 articles.
1. Antitumoral potential, antioxidant activity and carotenoid content of two Southern Italy tomato cultivars extracts: San Marzano and Corbarino
2. Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond
3. Antioxidant Determinations by the Use of a Stable Free Radical
4. Studies on Umami Taste. Synthesis of New Guanosine 5′-Phosphate Derivatives and Their Synergistic Effect with Monosodium Glutamate
5. Consumer Preferences for Fresh Tomato at the European Scale: A Common Segmentation on Taste and Firmness
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