Author:
Lewinsohn Efraim,Sitrit Yaron,Bar Einat,Azulay Yaniv,Ibdah Mwafaq,Meir Ayala,Yosef Emanuel,Zamir Dani,Tadmor Yaakov
Subject
Food Science,Biotechnology
Reference65 articles.
1. Ethylene biosynthesis and action in tomato: A model for climacteric fruit ripening;Alexander;Journal of Experimental Botany,2002
2. Off-flavour of dehydrated carrot stored in oxygen;Ayers;Science,1964
3. The role of carotenoids in consumer choice and the likely benefits from their inclusion into products for human consumption;Baker;Trends in Food Science and Technology,2004
4. Baldermann, S., Naim, M., Winterhalter, P., & Fleischmann, P. (2004). Carotenoids and enzymatic aroma formation in nectarines. In L. Dufossé (Ed.), Pigments in foods, more than colours, Quimper, 14–17 June 2004 (pp. 23–25).
5. Flavor trivia and tomato aroma: Biochemistry and possible mechanisms for control of important aroma components;Baldwin;HortScience,2000
Cited by
208 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献