Antioxidant chemical treatment affects physiology and quality of minimally-processed escarole (2019)
Source: Horticulturae. Unidade: ESALQ
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, ENDÍVIA, FISIOLOGIA PÓS-COLHEITA, QUALIDADE DOS ALIMENTOS
ABNT
SOARES, Carlos Dornelles Ferreira et al. Antioxidant chemical treatment affects physiology and quality of minimally-processed escarole. Horticulturae, v. 5, n. 75, p. 1-15, 2019Tradução . . Disponível em: https://doi.org/10.3390/horticulturae5040075. Acesso em: 30 maio 2024.APA
Soares, C. D. F., Martin, J. G. P., Berno, N. D., & Kluge, R. A. (2019). Antioxidant chemical treatment affects physiology and quality of minimally-processed escarole. Horticulturae, 5( 75), 1-15. doi:10.3390/horticulturae5040075NLM
Soares CDF, Martin JGP, Berno ND, Kluge RA. Antioxidant chemical treatment affects physiology and quality of minimally-processed escarole [Internet]. Horticulturae. 2019 ; 5( 75): 1-15.[citado 2024 maio 30 ] Available from: https://doi.org/10.3390/horticulturae5040075Vancouver
Soares CDF, Martin JGP, Berno ND, Kluge RA. Antioxidant chemical treatment affects physiology and quality of minimally-processed escarole [Internet]. Horticulturae. 2019 ; 5( 75): 1-15.[citado 2024 maio 30 ] Available from: https://doi.org/10.3390/horticulturae5040075