Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing
Version of Record online: 24 MAR 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 4, pages C352–C358, May 2010
How to Cite
Xu, Y. and Barringer, S. (2010), Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing. Journal of Food Science, 75: C352–C358. doi: 10.1111/j.1750-3841.2010.01575.x
- Issue online: 3 MAY 2010
- Version of Record online: 24 MAR 2010
- MS 20091199 Submitted 11/30/2009, Accepted 1/29/2010.
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