Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties.
Food Chem
; 298: 125062, 2019 Nov 15.
Article
em En
| MEDLINE
| ID: mdl-31280088
Palavras-chave
3-Methyl butanal (PubChem CID: 11552); 3-Methyl butanoic acid (PubChem CID: 10430); 6-Methyl-5-hepten-2-one (PubChem CID: 9862); Citric acid (PubChem CID: 311); Flavor-taste compounds; Fructose (Pubchem CID: 5984); Geranyl acetone (PubChem CID: 1549778); Organic farming; Pyroglutamic acid (PubChem CID: 7405); Sensory quality; Volatile compounds; l-Glutamic acid (PubChem CID: 33032); l-Glutamine (PubChem CID: 5961)
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1
Base de dados:
MEDLINE
Assunto principal:
Solanum lycopersicum
/
Aromatizantes
Idioma:
En
Ano de publicação:
2019
Tipo de documento:
Article