Flavor quality of fresh tomato (Lycopersicon esculentum Mill.) as affected by sugar and acid levels

Authors: Malundo T.M.M.; Shewfelt R.L.1; Scott J.W.

Source: Postharvest Biology and Technology, Volume 6, Number 1, June 1995 , pp. 103-110(8)

Publisher: Elsevier

Key:
Free Content - Free Content
New Content - New Content
Subscribed Content - Subscribed Content
Free Trial Content - Free Trial Content

Keywords: Tomato fruit; Reducing sugars; Citric acid; Taste; Flavor; Consumer acceptability

Language: English

Document Type: Research article

DOI: 10.1016/0925-5214(94)00052-T

Affiliations: 1: Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, The University of Georgia, Agricultural Experiment Station, Griffin, GA 30223, USA

This article is hosted on another website.

You may be required to register, activate a subscription or purchase the article before you can obtain the full text.

Proceed

Back to top

Key:
Free Content - Free Content
New Content - New Content
Subscribed Content - Subscribed Content
Free Trial Content - Free Trial Content
Page Help Click here for Page Help
Shopping cart
Tools
Sign in






Need to register?
Sign up here
Text size: A | A | A | A