Quantification of sugars and organic acids in tomato fruits

Author:

Agius CarlosORCID,von Tucher Sabine,Poppenberger Brigitte,Rozhon WilfriedORCID

Funder

German Research Foundation (DFG)

Publisher

Elsevier BV

Subject

Medical Laboratory Technology,Clinical Biochemistry

Reference29 articles.

1. Domestication and breeding of tomatoes: what have we gained and what can we gain in the future?;Bai;Ann. Bot.,2007

2. Improvement of tomato flavor by genetically increasing sugar and acid contents;Jones;Euphytica,1983

3. Effect of fruit ripeness when picked on flavor and composition in fresh market tomatoes;Kader;J. Am. Soc. Hortic. Sci.,1977

4. Potential for increasing tomato flavor via increased sugar and acid content;Stevens;J. Am. Soc. For. Hortic. Sci.,1979

5. Sink metabolism in tomato fruit: III. Analysis of carbohydrate assimilation in a wild species;Yelle;Plant Physiol.,1988

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