Formation of certain compounds having technological and nutritional importance in tomato fruits during maturation

  • L. Helyes, A. Lugasi
  • Acta Alimentaria, January 2006, Akademiai Kiado
  • DOI: 10.1556/aalim.35.2006.2.5

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http://dx.doi.org/10.1556/aalim.35.2006.2.5