Ripening improves the content of carotenoid, α-tocopherol, and polyunsaturated fatty acids in tomato (Solanum lycopersicum L.) fruits
Crossref DOI link: https://doi.org/10.1007/s13205-017-0666-0
Published Online: 2017-04-25
Published Print: 2017-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Saini, Ramesh Kumar http://orcid.org/0000-0001-9052-9941
Zamany, Ahmad Jawid
Keum, Young-Soo
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