Changes in Esculeoside A Content in Different Regions of the Tomato Fruit during Maturation and Heat Processing

Published 2011 View Full Article

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Title
Changes in Esculeoside A Content in Different Regions of the Tomato Fruit during Maturation and Heat Processing
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 8, Pages 4104-4110
Publisher
American Chemical Society (ACS)
Online
2011-04-20
DOI
10.1021/jf104025p

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