Pub Date : 2023-01-05DOI: 10.1080/19476337.2022.2160827
Dechun Geng, Xinyu Chen, D. Lu, Bin Chen
{"title":"Discrimination of different edible vegetable oils based on GC-IMS and SIMCA","authors":"Dechun Geng, Xinyu Chen, D. Lu, Bin Chen","doi":"10.1080/19476337.2022.2160827","DOIUrl":"https://doi.org/10.1080/19476337.2022.2160827","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45577158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-03DOI: 10.1080/19476337.2022.2152099
Y. Salinas-Moreno, R. Arteaga-Garibay, Anita Arroyo-Silva, J. Ordaz-Ortíz, J. M. Ruvalcaba-Gómez, L. A. Gálvez-Marroquín
{"title":"Antimicrobial activity and phenolic composition of varieties of Hibiscus sabdariffa L. with red and white calyces","authors":"Y. Salinas-Moreno, R. Arteaga-Garibay, Anita Arroyo-Silva, J. Ordaz-Ortíz, J. M. Ruvalcaba-Gómez, L. A. Gálvez-Marroquín","doi":"10.1080/19476337.2022.2152099","DOIUrl":"https://doi.org/10.1080/19476337.2022.2152099","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48511022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-03DOI: 10.1080/19476337.2022.2156619
Eun Ji Lee, K. Yoon
{"title":"Optimization of extraction conditions for functional compounds from thinned unripe apple using β-cyclodextrin-based ultrasound-assisted extraction","authors":"Eun Ji Lee, K. Yoon","doi":"10.1080/19476337.2022.2156619","DOIUrl":"https://doi.org/10.1080/19476337.2022.2156619","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44603195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-31DOI: 10.1080/19476337.2022.2090611
G. Teniente-Martínez, A. Bernardino-Nicanor, María del Carmen Valadez-Vega, J. L. Montañez-Soto, J. M. Juárez-Goiz, L. González-Cruz
ABSTRACT Three biological activities were assessed for peptides obtained from two ayocote bean varieties, antioxidant and antihypertensive properties and antiproliferative activity against MDA breast cancer cells. For the peptides obtained from the ayocote bean black variety the highest antihypertensive activity was obtained with low-molecular weight peptides, principally with those between 5 and 10 kDa. However, for the peptides obtained from ayocote bean purple variety, the highest antihypertensive activity was achieved with peptides with a molecular weight ≥10 kDa, while that the higher antioxidant activity was noted for peptides obtained from ayocote bean purple variety. All peptides from both purple and black ayocote beans varieties inhibited MDA cells proliferation; however, the IC50 was only reached with high concentrations of peptides (2000 or 5000 µg*mL −1) and exposure times of 12 or 72 h. The obtained results reveal a potential relationship among the antihypertensive, antioxidant activities and anticancer properties of the peptides.
{"title":"In vitro study of the antihypertensive, antioxidant and antiproliferative activities of peptides obtained from two varieties of Phaseolus coccineus L","authors":"G. Teniente-Martínez, A. Bernardino-Nicanor, María del Carmen Valadez-Vega, J. L. Montañez-Soto, J. M. Juárez-Goiz, L. González-Cruz","doi":"10.1080/19476337.2022.2090611","DOIUrl":"https://doi.org/10.1080/19476337.2022.2090611","url":null,"abstract":"ABSTRACT Three biological activities were assessed for peptides obtained from two ayocote bean varieties, antioxidant and antihypertensive properties and antiproliferative activity against MDA breast cancer cells. For the peptides obtained from the ayocote bean black variety the highest antihypertensive activity was obtained with low-molecular weight peptides, principally with those between 5 and 10 kDa. However, for the peptides obtained from ayocote bean purple variety, the highest antihypertensive activity was achieved with peptides with a molecular weight ≥10 kDa, while that the higher antioxidant activity was noted for peptides obtained from ayocote bean purple variety. All peptides from both purple and black ayocote beans varieties inhibited MDA cells proliferation; however, the IC50 was only reached with high concentrations of peptides (2000 or 5000 µg*mL −1) and exposure times of 12 or 72 h. The obtained results reveal a potential relationship among the antihypertensive, antioxidant activities and anticancer properties of the peptides.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"102 - 110"},"PeriodicalIF":2.1,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44123655","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-16DOI: 10.1080/19476337.2022.2148755
Kabakdé Kaboré, K. Konaté, Roger Dakuyo, Abdoudramane Sanou, Hemayoro Sama, Balamoussa Santara, M. Dicko
ABSTRACT This study aims to evaluate the phytonutrient composition, antioxidant activity and nutraceutical potential of peels and seeds of two tomato cultivars. Levels of phytonutrients such as phenolic compounds, carotenoids, chlorophyll, salicylic acid and vitamin C were assessed. Potential in vitro antioxidant activities were evaluated. Tomato has quite interesting levels of phenolic compounds such as total phenols and flavonoids, whose contents varied from 78.41 ± 1.52 to 272.17 ± 53 mg GAE/100 g DM and 13.35 to 139.89 mg QE/100 g DM, respectively. They also contained chlorophyll, which was concentrated in the peels (39 to 78 mg/100 g DM). β-carotene and lycopene contents ranged from 4.63 to 105 mg/100 g DM and 7.51 to 32.45 mg/100 g DM, respectively. Vitamin C level was high in peels with an average content of 27.82 mg/100 g DM. Tomato by-products showed high antioxidant activity with 61% DPPH inhibition and 108.55 to 120.86 µg EAA/g with FRAP method. With this richness in phytonutrients and their strong antioxidant power, tomato by-products have important nutraceutical potentials to be valorized with in vivo experiments.
摘要本研究旨在评价两种番茄品种果皮和种子的植物营养素组成、抗氧化活性和营养保健潜力。评估了植物营养素如酚类化合物、类胡萝卜素、叶绿素、水杨酸和维生素C的水平。对其体外抗氧化活性进行了评价。番茄中总酚和总黄酮的含量分别为78.41±1.52 ~ 272.17±53 mg GAE/100 g DM和13.35 ~ 139.89 mg QE/100 g DM。它们还含有叶绿素，叶绿素集中在果皮中(39 ~ 78 mg/100 g DM)。β-胡萝卜素和番茄红素含量分别为4.63 ~ 105 mg/100 g DM和7.51 ~ 32.45 mg/100 g DM。果皮中维生素C含量较高，平均含量为27.82 mg/100 g DM。番茄副产物具有较高的抗氧化活性，DPPH抑制率为61%，FRAP法测定的EAA含量为108.55 ~ 120.86µg /g。番茄副产品富含丰富的植物营养素和强大的抗氧化能力，具有重要的营养保健潜力，可以通过体内实验进行验证。
{"title":"Evaluation of phytonutrients composition and nutraceutical potential of tomato by-products","authors":"Kabakdé Kaboré, K. Konaté, Roger Dakuyo, Abdoudramane Sanou, Hemayoro Sama, Balamoussa Santara, M. Dicko","doi":"10.1080/19476337.2022.2148755","DOIUrl":"https://doi.org/10.1080/19476337.2022.2148755","url":null,"abstract":"ABSTRACT This study aims to evaluate the phytonutrient composition, antioxidant activity and nutraceutical potential of peels and seeds of two tomato cultivars. Levels of phytonutrients such as phenolic compounds, carotenoids, chlorophyll, salicylic acid and vitamin C were assessed. Potential in vitro antioxidant activities were evaluated. Tomato has quite interesting levels of phenolic compounds such as total phenols and flavonoids, whose contents varied from 78.41 ± 1.52 to 272.17 ± 53 mg GAE/100 g DM and 13.35 to 139.89 mg QE/100 g DM, respectively. They also contained chlorophyll, which was concentrated in the peels (39 to 78 mg/100 g DM). β-carotene and lycopene contents ranged from 4.63 to 105 mg/100 g DM and 7.51 to 32.45 mg/100 g DM, respectively. Vitamin C level was high in peels with an average content of 27.82 mg/100 g DM. Tomato by-products showed high antioxidant activity with 61% DPPH inhibition and 108.55 to 120.86 µg EAA/g with FRAP method. With this richness in phytonutrients and their strong antioxidant power, tomato by-products have important nutraceutical potentials to be valorized with in vivo experiments.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"404 - 411"},"PeriodicalIF":2.1,"publicationDate":"2022-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47091780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-16DOI: 10.1080/19476337.2022.2138979
Theodora Ojangba, Solomon Boamah, Li Zhang, Zhuo Wang, R. Osei
ABSTRACT The objectives of this study were to evaluate the effects of partial substitution of 25% and 50% NaCl with KCl coupled with high pressure processing (100 MPa for 5 min at 25°C), on sensory and chemical qualities of beef sausage for 28 days’ storage at 4°C. Three sausage formulations were produced with different concentrations of NaCl (100%, 75% and 50%) and KCl (0%, 25% and 50% respectively). High pressure application reduced the total NaCl content and improved the sensory acceptance for taste and flavor compared to control beef sausages. The addition of KCl showed the lowest values for Na+ content; the highest scores for all sensory parameters, improved hardness and chewiness, with results not statistically different from the results obtained by combining HPP and KCl. Therefore, the use of HPP in combination with KCl was considered a technological and sensorial viable alternative to produce low sodium beef sausages.
{"title":"Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C","authors":"Theodora Ojangba, Solomon Boamah, Li Zhang, Zhuo Wang, R. Osei","doi":"10.1080/19476337.2022.2138979","DOIUrl":"https://doi.org/10.1080/19476337.2022.2138979","url":null,"abstract":"ABSTRACT The objectives of this study were to evaluate the effects of partial substitution of 25% and 50% NaCl with KCl coupled with high pressure processing (100 MPa for 5 min at 25°C), on sensory and chemical qualities of beef sausage for 28 days’ storage at 4°C. Three sausage formulations were produced with different concentrations of NaCl (100%, 75% and 50%) and KCl (0%, 25% and 50% respectively). High pressure application reduced the total NaCl content and improved the sensory acceptance for taste and flavor compared to control beef sausages. The addition of KCl showed the lowest values for Na+ content; the highest scores for all sensory parameters, improved hardness and chewiness, with results not statistically different from the results obtained by combining HPP and KCl. Therefore, the use of HPP in combination with KCl was considered a technological and sensorial viable alternative to produce low sodium beef sausages.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"412 - 420"},"PeriodicalIF":2.1,"publicationDate":"2022-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48659372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-09DOI: 10.1080/19476337.2022.2144462
Baphelele Khumalo, S. Kidane, T. Gadaga, J. S. Shelembe
ABSTRACT The objective of the study was to isolate, identify and characterize the predominant microorganisms during the fermentation of incwancwa and optimize fermentation conditions. The lactic acid bacteria (LAB) load from fermented uncooked samples ranged from 4.6 ± 1.46 to 6.56 ± 0.2 log CFU/g whereas the load for yeast and coliforms ranged from 1.5 ± 0.39 to 2.12 ± 0.43 log CFU/g and 2.14 ± 0.22 to 4.09 ± 0.57 log CFU/g, respectively. LAB were the dominant microorganisms in incwancwa where Lueconostoc lactis was the main. Fermentation time and temperature had significant (p < .05) effect on the sensory perception of the product. The best temperature and time was found to be 32°C to 35°C for 8 to 24 hours. Numerical optimization predicted that the preferred temperature and time combination was 35°C for 15 hours. Thus, it is feasible to produce an acceptable incwancwa product under temperature/time conditions of 35°C for 15 hours using starter cultures derived from the original indegonuos flora of traditional incwancwa.
{"title":"Isolation, identification and characterization of predominant microorganisms in Swazi traditional fermented porridge (incwancwa) and optimization of fermentation conditions","authors":"Baphelele Khumalo, S. Kidane, T. Gadaga, J. S. Shelembe","doi":"10.1080/19476337.2022.2144462","DOIUrl":"https://doi.org/10.1080/19476337.2022.2144462","url":null,"abstract":"ABSTRACT The objective of the study was to isolate, identify and characterize the predominant microorganisms during the fermentation of incwancwa and optimize fermentation conditions. The lactic acid bacteria (LAB) load from fermented uncooked samples ranged from 4.6 ± 1.46 to 6.56 ± 0.2 log CFU/g whereas the load for yeast and coliforms ranged from 1.5 ± 0.39 to 2.12 ± 0.43 log CFU/g and 2.14 ± 0.22 to 4.09 ± 0.57 log CFU/g, respectively. LAB were the dominant microorganisms in incwancwa where Lueconostoc lactis was the main. Fermentation time and temperature had significant (p < .05) effect on the sensory perception of the product. The best temperature and time was found to be 32°C to 35°C for 8 to 24 hours. Numerical optimization predicted that the preferred temperature and time combination was 35°C for 15 hours. Thus, it is feasible to produce an acceptable incwancwa product under temperature/time conditions of 35°C for 15 hours using starter cultures derived from the original indegonuos flora of traditional incwancwa.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"394 - 403"},"PeriodicalIF":2.1,"publicationDate":"2022-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41776735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-09DOI: 10.1080/19476337.2022.2144463
Monika S. Patel, M. Firdaus, Sunita Mishra
ABSTRACT This research was done to study the guava and guava juice treated with ZnO and CuO nanoparticles synthesized by the sol-gel method, and stored at room temperature (R.T.) for 15 days. The effectiveness of ZnO and CuO nanoparticles on all treatment was studied by using physiochemical characteristics such as pH, T.S.S. Moisture content, acidity and microbiological testing, morphological changes within the samples by S.E.M. and changes in structure by using x-ray diffraction technique at the interval of 0, 5, 10, and 15 days of storage period. The result indicates minimal changes in physicochemical parameters during the storage period, such as T.S.S. pH, acidity, and Microbial count of treated samples as compared to untreated samples. Coating ZnO and CuO nanoparticles on guava reduces the water loss and prevents microbes’ growth. Applying nanoparticles to guava and guava juice is beneficial in increasing the durability of guava and guava juice.
{"title":"Influence of ZnO and CuO nanoparticle on the shelf life and physiochemical properties of guava (Psidiumguajava) fruits and juice","authors":"Monika S. Patel, M. Firdaus, Sunita Mishra","doi":"10.1080/19476337.2022.2144463","DOIUrl":"https://doi.org/10.1080/19476337.2022.2144463","url":null,"abstract":"ABSTRACT This research was done to study the guava and guava juice treated with ZnO and CuO nanoparticles synthesized by the sol-gel method, and stored at room temperature (R.T.) for 15 days. The effectiveness of ZnO and CuO nanoparticles on all treatment was studied by using physiochemical characteristics such as pH, T.S.S. Moisture content, acidity and microbiological testing, morphological changes within the samples by S.E.M. and changes in structure by using x-ray diffraction technique at the interval of 0, 5, 10, and 15 days of storage period. The result indicates minimal changes in physicochemical parameters during the storage period, such as T.S.S. pH, acidity, and Microbial count of treated samples as compared to untreated samples. Coating ZnO and CuO nanoparticles on guava reduces the water loss and prevents microbes’ growth. Applying nanoparticles to guava and guava juice is beneficial in increasing the durability of guava and guava juice.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"385 - 393"},"PeriodicalIF":2.1,"publicationDate":"2022-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48057123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-16DOI: 10.1080/19476337.2022.2144951
Karen V. Pineda-Hidalgo, Brianda Flores-Leyva, Nancy Y. Salazar-Salas, Jeanett Chávez-Ontiveros, J. A. Garzón-Tiznado, Jorge Sánchez-López, F. Delgado-Vargas, J. López-Valenzuela
ABSTRACT Eight Solanum lycopersicum var. cerasiforme accessions from Mexico were evaluated for total phenolics (TP) and flavonoids (TF), phenolic profiles (UPLC-DAD-MS), antioxidant capacity (AC) (ABTS, DPPH, and FRAP), and expression of transcription factors (MYB12 and MYB14) and target genes (PAL, CHS and CHI) by RT-qPCR. The AC (mmol TE/kg fw; TE, Trolox Equivalents) by ABTS (5.27–11.81), DPPH (1.43–3.67), and FRAP (4.41–9.22) correlated with TP (0.53–1.20 g GAE/kg fw; GAE, Gallic Acid Equivalents), TF (1.03–2.10 g QE/kg; QE, Quercetin Equivalents), and the levels of chlorogenic and dicaffeoylquinic acids and rutin. The expression of MYB12 and MYB14 correlated with that of PAL and CHS, while CHI was only associated with MYB12. The accessions Tumbisca and Kilim showed the highest gene expression, phenolics content, and AC, suggesting they can be used in breeding programs to produce tomatoes with better AC.
摘要采用RT-qPCR技术对8份墨西哥番茄变种(Solanum lycopersicum var. cerasiforme)进行了总酚类物质(TP)和总黄酮(TF)、酚类物质谱(ulc - dad - ms)、抗氧化能力(AC) (ABTS、DPPH和FRAP)、转录因子(MYB12和MYB14)和靶基因(PAL、CHS和CHI)的表达进行了评价。AC (mmol TE/kg fw);ABTS(5.27 ~ 11.81)、DPPH(1.43 ~ 3.67)和FRAP(4.41 ~ 9.22)与TP (0.53 ~ 1.20 g GAE/kg fw)相关;GAE，没食子酸当量)，TF (1.03-2.10 g QE/kg;QE(槲皮素当量)，以及绿原酸、二咖啡酰奎宁酸和芦丁的含量。MYB12、MYB14的表达与PAL、CHS相关，CHI仅与MYB12相关。其中，Tumbisca和Kilim的基因表达量、酚类物质含量和AC含量最高，表明它们可以用于培育AC含量较高的番茄。
{"title":"Expression of MYB transcription factors and target genes and its association with phenolic content and antioxidant activity of selected Solanum lycopersicum var. cerasiforme accessions from Mexico","authors":"Karen V. Pineda-Hidalgo, Brianda Flores-Leyva, Nancy Y. Salazar-Salas, Jeanett Chávez-Ontiveros, J. A. Garzón-Tiznado, Jorge Sánchez-López, F. Delgado-Vargas, J. López-Valenzuela","doi":"10.1080/19476337.2022.2144951","DOIUrl":"https://doi.org/10.1080/19476337.2022.2144951","url":null,"abstract":"ABSTRACT Eight Solanum lycopersicum var. cerasiforme accessions from Mexico were evaluated for total phenolics (TP) and flavonoids (TF), phenolic profiles (UPLC-DAD-MS), antioxidant capacity (AC) (ABTS, DPPH, and FRAP), and expression of transcription factors (MYB12 and MYB14) and target genes (PAL, CHS and CHI) by RT-qPCR. The AC (mmol TE/kg fw; TE, Trolox Equivalents) by ABTS (5.27–11.81), DPPH (1.43–3.67), and FRAP (4.41–9.22) correlated with TP (0.53–1.20 g GAE/kg fw; GAE, Gallic Acid Equivalents), TF (1.03–2.10 g QE/kg; QE, Quercetin Equivalents), and the levels of chlorogenic and dicaffeoylquinic acids and rutin. The expression of MYB12 and MYB14 correlated with that of PAL and CHS, while CHI was only associated with MYB12. The accessions Tumbisca and Kilim showed the highest gene expression, phenolics content, and AC, suggesting they can be used in breeding programs to produce tomatoes with better AC.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"20 1","pages":"374 - 384"},"PeriodicalIF":2.1,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47470911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：