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Journal of the American Society for Horticultural Science
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Amino Acid Composition and Flavor of Fresh Market Tomatoes as Influenced by Fruit Ripeness When Harvested1

Authors:
Adel A. Kader Department of Vegetable Crops, University of California, Davis, CA 95616

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M. Allen Stevens Department of Vegetable Crops, University of California, Davis, CA 95616

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Marjorie Albright Department of Vegetable Crops, University of California, Davis, CA 95616

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Leonard L. Morris Department of Vegetable Crops, University of California, Davis, CA 95616

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Article Category:
Research Article
Online Publication Date:
Jul 1978
Page(s):
541–544
Volume/Issue:
Volume 103: Issue 4
Copyright:
© American Society for Horticultural Science 1978
DOI:
https://doi.org/10.21273/JASHS.103.4.541
Open Access
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Received:
09 Jan 1978
|
Published-print:
01 Jul 1978
Received:
09 Jan 1978
|
Published-print:
01 Jul 1978
Adel A. Kader Department of Vegetable Crops, University of California, Davis, CA 95616

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,
M. Allen Stevens Department of Vegetable Crops, University of California, Davis, CA 95616

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,
Marjorie Albright Department of Vegetable Crops, University of California, Davis, CA 95616

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, and
Leonard L. Morris Department of Vegetable Crops, University of California, Davis, CA 95616

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Contributor Notes

Received for publication January 9, 1978. Research supported in part by the California Fresh Market Tomato Advisory Board.

The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper must therefore be hereby marked advertisement solely to indicate this fact.

Current address: Department of Pomology.

Received:
09 Jan 1978
|
Published-print:
01 Jul 1978
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