Abstract
IN view of the wide differences of ascorbic acid content within various types of fruit and vegetables reported in the literature, we have recently carried out a study of some of the sources of variation in the tomato.
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References
Lyon, C. B., Beeson, K. C., and Ellis, G. H., Bot. Gaz., 104, 495 (1943).
Darlington, C. D., Nature, 150, 404 (1942).
Barr, C. G., and Newcomer, E. H., J. Agric. Res., 67, 329 (1943).
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HALLSWORTH, E., LEWIS, V. Variation of Ascorbic Acid in Tomatoes. Nature 154, 431–432 (1944). https://doi.org/10.1038/154431a0
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DOI: https://doi.org/10.1038/154431a0
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