Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02775.x/fullpdf
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5. Effect of variety, time of eating, and fruit-tofruit variation on volatile release during eating of tomato fruits (lycopersicon esculentum);Brauss;J Agric Food Chem,1998
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