Flavor alteration in tomato fruit due to internal bruising.

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dc.contributorCELSO LUIZ MORETTI, CNPH; STEVEN A. SARGENT, UNIVERSITY OF FLORIDA; CHARLES A. SIMS, UNIVERSITY OF FLORIDA; ROLF PUSCHMANN, UNIVERSIDADE FEDERAL DE VIÇOSA.
dc.creatorMORETTI, C. L.
dc.creatorSARGENT, S. A.
dc.creatorSIMS, C. A.
dc.creatorPUSCHMANN, R.
dc.date2024-11-06T14:53:23Z
dc.date2024-11-06T14:53:23Z
dc.date1998-04-09
dc.date1997
dc.date.accessioned2026-07-07T04:09:34Z
dc.identifierProceedings of the Florida State Horticultural Society, v. 110, p. 195-197, 1997.
dc.identifier0886-7283
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/761843
dc.identifier.urihttp://hdl.handle.net/123456789/453321
dc.languageeng
dc.rightsopenAccess
dc.subjectPostharvest
dc.subjectQuality
dc.subjectMechanical injury
dc.subjectArmazenamento
dc.subjectDano Mecânico
dc.subjectLycopersicon Esculentum
dc.subjectPós-Colheita
dc.subjectQualidade
dc.subjectTomate
dc.subjectstorage
dc.subjecttomatoes
dc.titleFlavor alteration in tomato fruit due to internal bruising.
dc.typeArtigo de periódico

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