Sensory and chemical characteristics of tomato juice from fresh market cultivars with comparison to commercial tomato juice-Reference-Cited by-同舟云学术

Sensory and chemical characteristics of tomato juice from fresh market cultivars with comparison to commercial tomato juice

Published:2020-09-22 Issue:1 Volume:36 Page:121-136
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Koltun Stephen J.¹,MacIntosh Andrew J.¹,Goodrich‐Schneider Renee M.¹,Klee Harry J.²,Hutton Samuel F.³,Sarnoski Paul J.¹^ORCID

Affiliation:

1. Food Science and Human Nutrition Department University of Florida Gainesville FL USA

2. Horticultural Sciences Department University of Florida Gainesville FL USA

3. Horticultural Sciences Department University of Florida Wimauma FL USA

Funder

Florida Department of Agriculture and Consumer Services

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3622

Reference27 articles.

1. Euromonitor.Economies and consumers annual data.http://www.portal.euromonitor.com/portal/statisticsevolution/index. Accessed on July 3rd 2019.

2. USDA‐NASS.Vegetables 2018 summary.https://downloads.usda.library.cornell.edu/usda‐esmis/files/02870v86p/gm80j322z/5138jn50j/vegean19.pdf. Accessed on May 5th 2019

3. FAO.Food and agriculture organization of the united nations.http://faostat3.fao.org/. Accessed on May 28th 2019

4. Tomato juice consumption reduces systemic inflammation in overweight and obese females

5. The Tomato As a Functional Food

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