Amino Acids as Precursors of Volatile Components in Tomato Fruit
The composition of tomato fruit at nine different maturity stages was studied. The dry matter content decreased gradually, whereas the alcohol soluble material and non-protein nitrogen increased with ripening. Total nitrogen decreased up to the large green stage and then increased during ripening. S...
| Main Author: | |
|---|---|
| Format: | Others |
| Published: |
DigitalCommons@USU
1967
|
| Subjects: | |
| Online Access: | https://digitalcommons.usu.edu/etd/4992 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6020&context=etd |