Increased temperature produces changes in the bioactive composition of tomato, depending on its developmental stage

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 9, 2015, Pages 2378-2382

  Hernández, Virginia ^a   Hellín, Pilar ^a   Fenoll, Jose ^a   Flores, Pilar ^a  

^a INSTITUTO MURCIANO DE INVESTIGACIÓN Y DESARROLLO AGRARIO Y ALIMENTARIO IMIDA   (Spain)

Author keywords

ascorbic; bioactive; climate warming; high temperature; HPLC

Indexed keywords

ASCORBIC; BIOACTIVE; CLIMATE WARMING; HIGH TEMPERATURE; HPLC;

FRUITS;

LYCOPERSICON ESCULENTUM;

ASCORBIC ACID; CAROTENOID;

CHEMISTRY; FRUIT; GROWTH, DEVELOPMENT AND AGING; METABOLISM; TEMPERATURE; TOMATO;

ASCORBIC ACID; CAROTENOIDS; FRUIT; LYCOPERSICON ESCULENTUM; TEMPERATURE;

EID: 84924546705     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505507h     Document Type: Article

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