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The present study aims first to compare the antioxidant microconstituent contents between organically and conventionally grown tomatoes and, second, to evaluate whether the consumption of purees made(More)
The organoleptic quality of tomato fruit involves a set of attributes (flavour, aroma, texture) that can be evaluated either by sensory analyses or by instrumental measures. In order to study the(More)
The evaluation of organoleptic quality of tomato fruit requires physical, chemical and sensory analyses, which are expensive and difficult to assess. Therefore, their practical use in phenotypic(More)