CONSTITUENTS OF TOMATOES

被引：19

作者：

HERRMANN, K

机构：

[1] Lehrgebiet für Lebensmittelchemie der Universität Hannover, Hannover 91, D-3000

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1979年 / 169卷 / 03期

关键词：

D O I：

10.1007/BF01333321

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this review the known constituents of tomatoes: sugars, polysaccharides, proteins, amino acids, amines, lipids, acids, volatiles, carotenoids, vitamins, minerals, phenolics, steroidal glycoalkaloids, enzymes, and growth regulators (the latter two briefly) are discussed especially in red ripe fruits and during ripening. Also the chemical differences due to field and greenhouse production are discussed. © 1979 J. F. Bergmann Verlag.

引用

页码：179 / 200

页数：22

共 191 条

[1]

AIRAN J. W., 1953, JOUR UNIV BOMBAY, V22, P29

[2]

ALI A, 1977, ANGEW BOT, V51, P143

[3]

BELLUCCI G, 1967, IND ITAL CONSERVE, V42, P99

[4] CAROTENE EPOXIDES OF LYCOPERSICON-ESCULENTUM [J].