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Determination of flavor-potentiating compounds in different Italian tomato varieties |
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| Authors: | Giuseppina Tommonaro Carlo F. Morelli Marco Rabuffetti Barbara Nicolaus Rocco De Prisco Carmine Iodice Giovanna Speranza |
| Affiliation: | 1. Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy;2. Department of Chemistry, University of Milan, Milan, Italy Contribution: Investigation, Methodology, Writing - original draft;3. Department of Chemistry, University of Milan, Milan, Italy Contribution: Data curation, Investigation, Methodology, Writing - review & editing;4. Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy Contribution: Data curation, Visualization, Writing - review & editing;5. Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy Contribution: Data curation, Methodology, Writing - review & editing;6. Institute of Biomolecular Chemistry, National Research Council of Italy, Pozzuoli, Italy Contribution: Formal analysis, Investigation, Methodology;7. Department of Chemistry, University of Milan, Milan, Italy Institute of Chemical Science and Technologies “G. Natta”, CNR-SCITEC, Milan, Italy Contribution: Conceptualization, Methodology, Supervision, Writing - original draft, Writing - review & editing |
| Abstract: | |
| Keywords: | antioxidant properties ribonucleotides tomato umami compounds |