Productivity, Chemical Composition and Sensory Quality of “Martaínha” Chestnut Variety Treated with Silicon [Producción, Composición Química Y Calidad Sensorial de la Variedad de Castaña “Martaínha” Tratada Con Silicio]

AuthID
 P-00R-C59
7
Author(s)
Carneiro Carvalho, A
·
Vilela, A
·
Ferreira Cardoso, J
·
Marques, T
·
Anjos, R
·
Pinto, T
Tipo de Documento
Article
Year published
2019
Publicado
in CYTA - Journal of Food, ISSN: 1947-6337
Volume: 17, Número: 1, Páginas: 316-323
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85075113618
Source Identifiers
ISSN: 1947-6337
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