HIGHLIGHTS
- who: Carlo Francesco Morelli and colleagues from the Department of Chemistry, University of Milan, Via Golgi, Milan, Italy have published the article: Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities, in the Journal: Biomolecules 2023, 13, 117. of 23/Dec/2022
- what: This study provides chemical data in support of the use of EM green technology for the cultivation of edible agricultural products such as tomato preserves and may even improve nutritional and sensory qualities while safeguarding the environment. This work aims . . .
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