Lycopene content differs among red‐fleshed watermelon cultivars

By P. Perkins-Veazie, J. Collins, S. Pair, W. Roberts. 2001

307 citations recorded by the source corpus.

Subfields: Biochemistry, Genetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/512be2817d8ca5e3a65241413d4a4ffeffd016b3

Citations in the corpus

• Postharvest Biology and Technology for Preserving Fruit Quality (2010, unknown): “2008), 0.1–2 for loquat (Zhou et al., 2007), 0.2–20 for pepper (Topuz and Ozdemir, 2007), and 3–7 for watermelon (Perkins-Veazie et al., 2001).”