Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4312/fullpdf
Reference19 articles.
1. The breeding of tomatoes for peeling;Monti;Acta Hortic,1980
2. HPLC analysis of organic acids and sugars in tomato juice;Gancedo;J Food Sci,1986
3. Titratable acidity of tomato juice as affected by break procedure;Stadtman;J Food Sci,1977
4. Anthon GE Barrett DM Tomato Product pH: Causes, Effects, Remedies. 2009
5. Effects of harvest time on the quality attributes of processed and non-processed tomato varieties;Akbudak;Int J Food Sci Technol,2010
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