Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)
Journal of the Science of Food and Agriculture2010Vol. 90(13), pp. 2233–2240
Citations Over TimeTop 10% of 2010 papers
Abstract
Several chemicals were negatively correlated with at least one of the hedonic scores while several others were positively correlated with tomato flavor acceptability. The results permitted identification of positive and negative interactions of volatiles with tomato flavor.
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