Nitrogen form affects yield and taste of tomatoes
- Author
- HEEB, Anuschka1 ; LUNDEGARDH, Bengt1 ; ERICSSON, Tom2 ; SAVAGE, Geoffrey P3 4
[1] Department of Ecology and Crop Production Science, Box 7043, Swedish University of Agricultural Sciences, 750 07 Uppsala, Sweden
[2] Department of Landscape Planning, Box 7012, Swedish University of Agricultural Sciences, 750 07 Uppsala, Sweden
[3] Food Group, AFSD, Lincoln University, Canterbury, New Zealand
[4] Visiting Scientist, Department of Food Science, Box 7051, Swedish University of Agricultural Sciences, 750 07 Uppsala, Sweden - Source
Journal of the science of food and agriculture. 2005, Vol 85, Num 8, pp 1405-1414, 10 p ; ref : 67 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Lycopersicon esculentum ammonium carbohydrates chloride nitrate organic nitrogen organic vs conventional product quality production system salinity sensory quality sulphur taste
- Keyword (fr)
- Ammonium Azote Chlorure Glucide Lycopersicon esculentum Nitrate Qualité Rendement Salinité Saveur Système production Tomate Angiospermae Dicotyledones Légume Solanaceae Spermatophyta
- Keyword (en)
- Ammonium Nitrogen Chlorides Carbohydrate Lycopersicon esculentum Nitrates Quality Yield Salinity Taste Production system Tomato Angiospermae Dicotyledones Vegetables Solanaceae Spermatophyta
- Keyword (es)
- Amonio Nitrógeno Cloruro Glúcido Lycopersicon esculentum Nitrato Calidad Rendimiento Salinidad Sabor Sistema producción Tomate Angiospermae Dicotyledones Hortalizas Solanaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16801440
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.2127 
https://dx.doi.org/10.1002/jsfa.2127
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