Effect of Ripening on Texture, Microstructure and Cell Wall Polysaccharide Composition of Olive Fruit (Olea Europaea)

AuthID
 P-000-W1G
7
Author(s)
Lanza, B
·
Marsilio, V
·
Campestre, C
·
De Angelis, M
·
Tipo de Documento
Article
Year published
2001
Publicado
in PHYSIOLOGIA PLANTARUM, ISSN: 0031-9317
Volume: 111, Número: 4, Páginas: 439-447 (9)
Indexing
Wos®
Scopus®
Crossref®69
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-0034742747
Wos: WOS:000168096500003
Source Identifiers
ISSN: 0031-9317
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