Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages (2017)
- Authors:
- USP affiliated authors: JACOMINO, ANGELO PEDRO - ESALQ ; RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidades: ESALQ; FCF
- DOI: 10.1002/jsfa.7756
- Subjects: CAMBUCI; COMPOSTOS FENÓLICOS; MATURAÇÃO VEGETAL
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of the Science of Food and Agriculture
- ISSN: 0022-5142
- Volume/Número/Paginação/Ano: v. 97, n. 2, p. 526-535, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
AZEVEDO, Maria Cecília Sanches et al. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages. Journal of the Science of Food and Agriculture, v. 97, n. 2, p. 526-535, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.7756. Acesso em: 19 abr. 2024. -
APA
Azevedo, M. C. S., Silva, R. R. E., Jacomino, A. P., & Genovese, M. I. (2017). Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages. Journal of the Science of Food and Agriculture, 97( 2), 526-535. doi:10.1002/jsfa.7756 -
NLM
Azevedo MCS, Silva RRE, Jacomino AP, Genovese MI. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 2): 526-535.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1002/jsfa.7756 -
Vancouver
Azevedo MCS, Silva RRE, Jacomino AP, Genovese MI. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 2): 526-535.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1002/jsfa.7756 - Isoflavonas en soya y productos de soja: efecto del procesamiento
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Informações sobre o DOI: 10.1002/jsfa.7756 (Fonte: oaDOI API)
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