Composition of the surface wax from tomatoes: II. Quantification of the components at the ripe red stage and during ripening

Author: Bauer Stefan   Schulte Erhard   Thier Hans-Peter  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.219, Iss.5, 2004-10, pp. : 487-491

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