Garcia, Lismaíra Gonçalves Caixeta; Silva, Flávio Alves da; Asquieri, Eduardo Ramirez; Vilas Boas, Eduardo Valério de Barros; Ogando, Felipe Iwagaki Braga 
; Aguiar, Claudio Lima de ; Damiani, Clarissa
Source: Food Science and Technology. Unidade: ESALQ
Subjects: COMPOSIÇÃO QUÍMICA, CROMATOGRAFIA, FRUTOSE, GLICOSE, JABUTICABA, MATURAÇÃO VEGETAL, MINERAIS, SACAROSE
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GARCIA, Lismaíra Gonçalves Caixeta et al. Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel. Food Science and Technology, v. 38, p. 16-21, 2018Tradução . . Disponível em: https://doi.org/10.1590/fst.08117. Acesso em: 17 nov. 2024.APA
Garcia, L. G. C., Silva, F. A. da, Asquieri, E. R., Vilas Boas, E. V. de B., Ogando, F. I. B., Aguiar, C. L. de, & Damiani, C. (2018). Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel. Food Science and Technology, 38, 16-21. doi:10.1590/fst.08117NLM
Garcia LGC, Silva FA da, Asquieri ER, Vilas Boas EV de B, Ogando FIB, Aguiar CL de, Damiani C. Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel [Internet]. Food Science and Technology. 2018 ; 38 16-21.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1590/fst.08117Vancouver
Garcia LGC, Silva FA da, Asquieri ER, Vilas Boas EV de B, Ogando FIB, Aguiar CL de, Damiani C. Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel [Internet]. Food Science and Technology. 2018 ; 38 16-21.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1590/fst.08117
