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The Effect of Varieties and Degree of Ripeness to Vitamin C Content in Tomato Fruits Cover

The Effect of Varieties and Degree of Ripeness to Vitamin C Content in Tomato Fruits

Acta Horticulturae et Regiotecturae
Volume 20 (2017): Issue 2 (November 2017)
By: Magdaléna Valšíková-Frey,  Patrik Komár and  Marián Rehuš  
Open Access
|Dec 2017

Authors

Magdaléna Valšíková-Frey

Magdalena.Valsikova-Frey@uniag.sk

Slovak University of Agriculture in Nitra

Patrik Komár

Slovak University of Agriculture in Nitra

Marián Rehuš

Slovak University of Agriculture in Nitra
DOI: https://doi.org/10.1515/ahr-2017-0010 | Journal eISSN: 1338-5259 | Journal ISSN: 1335-2563
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Language: English
Page range: 44 - 48
Published on: Dec 29, 2017
Published by: Slovak University of Agriculture in Nitra
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
tomatoes,
maturity stages,
vitamin C
Related subjects:
Industrial chemistry,
Green and sustainable technology

© 2017 Magdaléna Valšíková-Frey, Patrik Komár, Marián Rehuš, published by Slovak University of Agriculture in Nitra
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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