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Filtros : "REFRIGERAÇÃO" "GLORIA, BEATRIZ APPEZZATO DA" Removidos: "Indexado no Bibliografia Brasileira de Medicina Veterinária e Zootecnia" "SEM" Limpar

Filtros

Artigo de periodico
Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury (2019)
Tessmer, Magda Andréia ; Apezzato-da-Gloria, Beatriz ; Kluge, Ricardo Alfredo
Source: Scientia Horticulturae. Unidade: ESALQ
Subjects: ANATOMIA VEGETAL, BAIXA TEMPERATURA, CAQUI, DANOS POR FATORES AMBIENTAIS, REFRIGERAÇÃO, TANINO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TESSMER, Magda Andréia e APEZZATO-DA-GLORIA, Beatriz e KLUGE, Ricardo Alfredo. Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury. Scientia Horticulturae, v. 257, p. 1-7, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.scienta.2019.108675. Acesso em: 28 out. 2024.
APA
Tessmer, M. A., Apezzato-da-Gloria, B., & Kluge, R. A. (2019). Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury. Scientia Horticulturae, 257, 1-7. doi:10.1016/j.scienta.2019.108675
NLM
Tessmer MA, Apezzato-da-Gloria B, Kluge RA. Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury [Internet]. Scientia Horticulturae. 2019 ; 257 1-7.[citado 2024 out. 28 ] Available from: https://doi.org/10.1016/j.scienta.2019.108675
Vancouver
Tessmer MA, Apezzato-da-Gloria B, Kluge RA. Evaluation of storage temperatures to astringency ‘Giombo’ persimmon: storage at 1 °C combined with 1-MCP is recommended to alleviate chilling injury [Internet]. Scientia Horticulturae. 2019 ; 257 1-7.[citado 2024 out. 28 ] Available from: https://doi.org/10.1016/j.scienta.2019.108675
Artigo de periodico
Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons (2018)
Tessmer, Magda Andréia ; Appezzato da Glória, Beatriz ; Kluge, Ricardo Alfredo
Source: Comunicata Scientiae. Unidade: ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, CAQUI, ETANOL, PECTINA, REFRIGERAÇÃO, TANINO, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TESSMER, Magda Andréia e APPEZZATO DA GLÓRIA, Beatriz e KLUGE, Ricardo Alfredo. Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons. Comunicata Scientiae, v. 9, n. 3, p. 449-456, 2018Tradução . . Disponível em: https://doi.org/10.14295/CS.v9i3.2014. Acesso em: 28 out. 2024.
APA
Tessmer, M. A., Appezzato da Glória, B., & Kluge, R. A. (2018). Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons. Comunicata Scientiae, 9( 3), 449-456. doi:10.14295/CS.v9i3.2014
NLM
Tessmer MA, Appezzato da Glória B, Kluge RA. Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons [Internet]. Comunicata Scientiae. 2018 ; 9( 3): 449-456.[citado 2024 out. 28 ] Available from: https://doi.org/10.14295/CS.v9i3.2014
Vancouver
Tessmer MA, Appezzato da Glória B, Kluge RA. Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons [Internet]. Comunicata Scientiae. 2018 ; 9( 3): 449-456.[citado 2024 out. 28 ] Available from: https://doi.org/10.14295/CS.v9i3.2014

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