Evaluation of Genotype and Environment Effects on Taste and Aroma Flavor Components of Spanish Fresh Tomato Varieties-Reference-Cited by-同舟云学术

Evaluation of Genotype and Environment Effects on Taste and Aroma Flavor Components of Spanish Fresh Tomato Varieties

Published:2011-02-23 Issue:6 Volume:59 Page:2440-2450
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cebolla-Cornejo Jaime¹,Roselló Salvador²,Valcárcel Mercedes²,Serrano Elena³,Beltrán Joaquim³,Nuez Fernando¹

Affiliation:

1. Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana (COMAV), Universidad Politécnica de Valencia, Cno. de Vera, s.n. 46022. Valencia, Spain

2. Departmento Ciencias Agrarias y del Medio Natural, Universitat Jaume I, Campus de Riu Sec, 12071 Castellón, Spain

3. Instituto Universitario de Plaguicidas y Aguas (IUPA), Universitat Jaume I, Campus de Riu Sec, 12071 Castellón, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1045427

Reference30 articles.

1. CONSUMER PERCEPTIONS OF QUALITY: APRICOTS, CANTALOUPES, PEACHES, PEARS, STRAWBERRIES, AND TOMATOES

2. Aroma Volatile Profiles from Ripe Tomatoes are Influenced by Physiological Maturity at Harvest: An Application for Electronic Nose Technology

3. Seasonal Evolution of the Quality of Fresh Glasshouse Tomatoes under Mediterranean Conditions, as Affected by Air Vapour Pressure Deficit and Plant Fruit Load

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