Effects of NaCl on Fermentative Metabolism of Mature Green Tomatoes cv. Ailsa Craig in Brine
The effect of osmotic strength on gene expression and activity of the major enzymes of fermentative metabolism of mature green tomato fruit (Solanum lycopersicum cv. Ailsa Craig) has been studied by exposing fruit to brine containing 0 (water), 5 and 10 % NaCl. The fruits were surface sterilized pri...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2010-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/81773 |