Qualitative and Nutritional Differences in Processing Tomatoes Grown under Commercial Organic and Conventional Production Systems
Author:
Publisher
Wiley
Subject
Food Science
Reference28 articles.
1. Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes
2. Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices
3. TOMATO ATTRIBUTES AND THEIR CORRELATION TO PEELABILITY AND PRODUCT YIELD
4. LYCOPENE CONTENT OF CALIFORNIA-GROWN TOMATO VARIETIES
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