Ripening-Associated Changes in Physicochemical Properties and Metabolomic Profiles of Processing Tomato.

Hou Y, Picone G, Li W, Wang X, Yang R, Kang J, Zhu C, Laghi L

Open source

DOI
10.3390/foods15193559
Published
2026 Oct 8
Container
Foods (Basel, Switzerland)
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.3390/foods15193559,
  title = {Ripening-Associated Changes in Physicochemical Properties and Metabolomic Profiles of Processing Tomato.},
  author = {Hou Y and Picone G and Li W and Wang X and Yang R and Kang J and Zhu C and Laghi L},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15193559},
  url = {https://doi.org/10.3390/foods15193559}
}

RIS

TY  - JOUR
TI  - Ripening-Associated Changes in Physicochemical Properties and Metabolomic Profiles of Processing Tomato.
AU  - Hou Y
AU  - Picone G
AU  - Li W
AU  - Wang X
AU  - Yang R
AU  - Kang J
AU  - Zhu C
AU  - Laghi L
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15193559
UR  - https://doi.org/10.3390/foods15193559
ER  -

APA

Y, H., G, P., W, L., X, W., R, Y., J, K., C, Z., & L, L. (2026). Ripening-Associated Changes in Physicochemical Properties and Metabolomic Profiles of Processing Tomato.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15193559

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