Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh
Version of Record online: 3 JUL 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 7, pages C830–C837, July 2012
How to Cite
Ties, P. and Barringer, S. (2012), Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh. Journal of Food Science, 77: C830–C837. doi: 10.1111/j.1750-3841.2012.02775.x
- Issue online: 3 JUL 2012
- Version of Record online: 3 JUL 2012
- MS 20120325 Submitted 3/1/2012, Accepted 4/30/2012.
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