Quality Preservation of Sweet Cherry Cv. 'Staccato' by Using Glycine-Betaine or Ascophyllum Nodosum

AuthID
 P-00S-5EV
7
Author(s)
Sequeira, A
·
Tipo de Documento
Article
Year published
2020
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 322
Indexing
Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000533606100008
Source Identifiers
ISSN: 0308-8146
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service