Quantitative comparison of isoamylol, pentanol, and 3-hexen-1-ol in tomato juice. Varietal and harvest differences and processing effects
- 1 March 1968
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 16 (2), 255-258
- https://doi.org/10.1021/jf60156a041
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Volatile Components of TomatoesJournal of Food Science, 1965
- PRODUCTION OF ALCOHOL AND ACETALDEHYDE BY TOMATOESPlant Physiology, 1934