Characterization of the Red Layer and Pericarp of Processing Tomato using Magnetic Resonance Imaging
Article first published online: 20 DEC 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 1, pages E50–E55, January 2013
How to Cite
Zhang, L., Barrett, D. M. and McCarthy, M. J. (2013), Characterization of the Red Layer and Pericarp of Processing Tomato using Magnetic Resonance Imaging. Journal of Food Science, 78: E50–E55. doi: 10.1111/j.1750-3841.2012.03007.x
- Issue published online: 9 JAN 2013
- Article first published online: 20 DEC 2012
- MS 20120827 Submitted 6/15/2012, Accepted 10/16/2012.
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