Comparative chemical compositions of fresh and stored vesuvian PDO “Pomodorino del Piennolo” tomato and the ciliegino variety

1. Manzo, N.
2. Pizzolongo, F.
3. Meca, G.
4. Aiello, A.
5. Marchetti, N.
6. Romano, R.

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DOI: 10.3390/MOLECULES23112871 GOOGLE SCHOLAR lock_openOpen access editor

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