Assessment of sensory profile and instrumental analyzed attributes influenced by different potassium fertilization levels in three tomato cultivars
Sensory properties are an essential quality aspect when the consumption of fresh tomato is under consideration. The flavor of tomato is defined as a combination of taste sensations (sweetness, sourness), aroma (volatile compounds), and texture (firmness, mealiness), some of which are proven to be a...
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| Auteurs principaux: | , , , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Julius Kühn-Institut
2021
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| Accès en ligne: | https://doaj.org/article/aff8c825e8dd496a9c7e890e7ad466ef |
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