Published in
Wiley, International Journal of Food Science + Technology, 5(53), p. 1219-1226
DOI: 10.1111/ijfs.13700
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A comparative study of the physico-chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit
Journal article published in 2017 by
Assunta Raiola 
,
Fabiana Pizzolongo ,
Nadia Manzo ,
Immacolata Montefusco,
Patrizia Spigno,
Raffaele Romano ,
Amalia Barone
,
Fabiana Pizzolongo ,
Nadia Manzo ,
Immacolata Montefusco,
Patrizia Spigno,
Raffaele Romano ,
Amalia Barone
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