相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants
Merve Tomas et al.
FOOD CHEMISTRY (2017)
Industrial scale microwave processing of tomato juice using a novel continuous microwave system
Alexandros Ch. Stratakos et al.
FOOD CHEMISTRY (2016)
Carotenoid and flavonoid profile and antioxidant activity in Pomodorino Vesuviano tomatoes
M. Fattore et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)
Quality of tomatoes for fresh consumption grown in organic and conventional systems in the state of Goias, Brazil
Abadia dos R. Nascimento et al.
HORTICULTURA BRASILEIRA (2013)
Lycopene content and color index of tomatoes are affected by the greenhouse cover
L. Jarquin-Enriquez et al.
SCIENTIA HORTICULTURAE (2013)
Taste quality of salad and cherry tomatoes and their relationship with the morphoagronomic characteristics of the fruits
Fabio Moreira Sobreira et al.
CIENCIA E AGROTECNOLOGIA (2010)
Quality of tomatoes cultivated in the organic and conventional cropping systems
Sila Mary Rodrigues Ferreira et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2010)
Yield and fruit quality of Santa Cruz and Italian tomatoes depending on fruit thinning
Fernando H. Shirahige et al.
HORTICULTURA BRASILEIRA (2010)
Yield and soluble solids contents of fruits of strawberry cultivars in protected cultivation
Juliano Tadeu V. de Resende et al.
HORTICULTURA BRASILEIRA (2010)
Non-destructive impact test for assessment of tomato maturity
Cheng-Chang Lien et al.
JOURNAL OF FOOD ENGINEERING (2009)
Physico chemical quality of pineapple commercialized in the CEAGESP-Sao Paulo
Fabio Jose Bengozi et al.
REVISTA BRASILEIRA DE FRUTICULTURA (2007)
Physical, physico-chemical and chemical characterization of fruits of true yellow mombin
WD Pinto et al.
PESQUISA AGROPECUARIA BRASILEIRA (2003)