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Taste Compounds and Polyphenolic Profile of Tomato Varietie..:
Morelli, Carlo Francesco
;
Cutignano, Adele
;
Speranza, Giovanna
...
info:eu-repo/semantics/altIdentifier/pmid/36671502. , 2023
Link:
https://hdl.handle.net/2434/953338
RT Journal T1 <Title>Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivmilanoair:oai:air.unimi.it:2434_953338&Exemplar=1&LAN=DE A1 Morelli, Carlo Francesco A1 Cutignano, Adele A1 Speranza, Giovanna A1 Abbamondi, Gennaro Roberto A1 Rabuffetti, Marco A1 Iodice, Carmine A1 De Prisco, Rocco A1 Tommonaro, Giuseppina PB MDPI YR 2023 K1 AMP K1 GMP K1 LC–MS K1 NMR K1 aspartic acid K1 effective microorganisms (EM) K1 glutamic acid K1 polyphenol K1 tomato K1 umami-taste compounds K1 Settore CHIM/06 - Chimica Organica K1 Settore CHIM/10 - Chimica degli Alimenti JF info:eu-repo/semantics/altIdentifier/pmid/36671502 LK http://dx.doi.org/https://hdl.handle.net/2434/953338 DO https://hdl.handle.net/2434/953338 SF ELIB - SuUB Bremen
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