Partitioning taste from aromatic flavor notes of fresh tomato (Lycopersicon esculentum, Mill) to develop predictive models as a function of volatile and nonvolatile components

Postharvest Biology and Technology

Volumn 34, Issue 3, 2004, Pages 227-235

  Abegaz, E G ^a   Tandon, K S ^b   Scott, J W ^c   Baldwin, E A ^d   Shewfelt, R L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b New York State Agricultural Experiment Station   (United States)

^c UNIVERSITY OF FLORIDA   (United States)

^d AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LYCOPERSICON; LYCOPERSICON ESCULENTUM;

EID: 7044269535     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2004.05.023     Document Type: Article

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