Effect of Variety, Time of Eating, and Fruit-to-Fruit Variation on Volatile Release during Eating of Tomato Fruits (Lycopersicon esculentum)
- 15 May 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (6) , 2287-2292
- https://doi.org/10.1021/jf971019x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Physiological effects of flavour perceptionTrends in Food Science & Technology, 1996
- Development and use of time-intensity methodology for sensory evaluation: A reviewFood Research International, 1993
- DEVELOPMENTAL REGULATION OF THE EXPRESSION OF ALCOHOL DEHYDROGENASE IN RIPENING TOMATO FRUITSJournal of Food Biochemistry, 1990
- Tomato alcohol dehydrogenase: Purification and substrate specificityArchives of Biochemistry and Biophysics, 1982
- FLAVOR CHEMISTRY OF TOMATO VOLATILESJournal of Food Science, 1970