Oxidative processes during Golden papaya fruit ripening (2012)
Fonte: Brazilian Journal of Plant Physiology. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, ATIVAÇÃO ENZIMÁTICA, LIPÍDEOS, MAMÃO, MATURAÇÃO VEGETAL, PEROXIDASE
ABNT
RESENDE, Evellyn Couto Oliveira et al. Oxidative processes during Golden papaya fruit ripening. Brazilian Journal of Plant Physiology, v. 24, n. 2, p. 85-94, 2012Tradução . . Disponível em: https://doi.org/10.1590/S1677-04202012000200002. Acesso em: 16 out. 2024.APA
Resende, E. C. O., Martins, P. F., Azevedo, R. A. de, Jacomino, A. P., & Bron, I. U. (2012). Oxidative processes during Golden papaya fruit ripening. Brazilian Journal of Plant Physiology, 24( 2), 85-94. doi:10.1590/S1677-04202012000200002NLM
Resende ECO, Martins PF, Azevedo RA de, Jacomino AP, Bron IU. Oxidative processes during Golden papaya fruit ripening [Internet]. Brazilian Journal of Plant Physiology. 2012 ; 24( 2): 85-94.[citado 2024 out. 16 ] Available from: https://doi.org/10.1590/S1677-04202012000200002Vancouver
Resende ECO, Martins PF, Azevedo RA de, Jacomino AP, Bron IU. Oxidative processes during Golden papaya fruit ripening [Internet]. Brazilian Journal of Plant Physiology. 2012 ; 24( 2): 85-94.[citado 2024 out. 16 ] Available from: https://doi.org/10.1590/S1677-04202012000200002