Fruit quality and volatile compound composition of processing tomato as affected by fertilisation practices and arbuscular mycorrhizal fungi application.
Pasković I, Soldo B, Goreta Ban S, Radić T, Lukić M, Urlić B, Mimica M, Brkić Bubola K, Colla G, Rouphael Y, Major N, Šimpraga M, Ban D, Palčić I, Franić M, Grozić K, Lukić I.
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Food Chem. 2021 Oct 15;359:129961. doi: 10.1016/j.foodchem.2021.129961. Epub 2021 Apr 27.
Food Chem. 2021.
PMID: 33945985