Morphological, mechanical and chemical aspects of processing tomatoes produced in Brazilian savanna
Author:
Affiliation:
1. Universidade Federal de Goiás, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-1678-457X10417.pdf
Reference29 articles.
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3. Pós-colheita de frutos e hortaliças: fisiologia e manuseio;Chitarra M. I. F.,2005
4. Carotenoid and flavonoid profile and antioxidant activity in “Pomodorino Vesuviano” tomatões;Fattore D. M.;Journal of Food Composition and Analysis,2016
5. Qualidade do tomate de mesa cultivado nos sistemas convencional e orgânico;Ferreira S. M. R.;Ciência e Tecnologia de Alimentos,2010
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