Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste (2002)
Gomez, M.; Lajolo, Franco Maria 
; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Food Science. Unidade: FCF
Subjects: MAMÃO (ANÁLISE SENSORIAL), ANÁLISE DE ALIMENTOS, ANÁLISE DE ALIMENTOS
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GOMEZ, M. e LAJOLO, Franco Maria e CORDENUNSI-LYSENKO, Beatriz Rosana. Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste. Journal of Food Science, v. 67, n. 1, p. 442-447, 2002Tradução . . Acesso em: 06 nov. 2024.APA
Gomez, M., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2002). Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste. Journal of Food Science, 67( 1), 442-447.NLM
Gomez M, Lajolo FM, Cordenunsi-Lysenko BR. Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste. Journal of Food Science. 2002 ; 67( 1): 442-447.[citado 2024 nov. 06 ]Vancouver
Gomez M, Lajolo FM, Cordenunsi-Lysenko BR. Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste. Journal of Food Science. 2002 ; 67( 1): 442-447.[citado 2024 nov. 06 ]
