TOMATO CONSTITUENTS AND FLAVOR - VARIETAL DIFFERENCES IN TOMATOES - A STUDY OF ALPHA-KETO ACIDS, ALPHA-AMINO COMPOUNDS, AND CITRIC ACID IN 8 TOMATO VARIETIES BEFORE AND AFTER PROCESSING

被引：19

作者：

HAMDY, MM

GOULD, WA

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1962年 / 10卷 / 06期

关键词：

D O I：

10.1021/jf60124a019

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：499 / &

共 25 条

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