Flavour compounds and a quantitative descriptive analysis of tomatoes (Lycopersicon esculentum Mill.) of different cultivars in short-term storage

Autor:	Bernhard Brückner, P. Peters, Angelika Krumbein
Rok vydání:	2004
Předmět:	biology Chemistry Flavour Horticulture biology.organism_classification Lycopersicon Warehouse Postharvest Relative humidity Quantitative Descriptive Analysis Cultivar Agronomy and Crop Science Legume Food Science
Zdroj:	Postharvest Biology and Technology. 32:15-28
ISSN:	0925-5214
DOI:	10.1016/j.postharvbio.2003.10.004
Popis:	Tomatoes, harvested red ripe, were stored for 21 days at 20 °C, a relative humidity of 55%, and an air velocity
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6ee0ae8d8f8ff2c99d49bb608ecfbd91 https://doi.org/10.1016/j.postharvbio.2003.10.004 Zobrazit plný text záznamu Full Text from ScienceDirect