Physiological maturity of corn seeds (Zea mays) by tetrazolium salt (2018)
Torrezan, Luiz Felipe Nicoleti; Novembre, Ana Dionisia da Luz Coelho 
Source: Journal of Food Science and Engineering. Unidade: ESALQ
Subjects: GERMINAÇÃO DE SEMENTES, MATURAÇÃO VEGETAL, MILHO, SEMENTES
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TORREZAN, Luiz Felipe Nicoleti e NOVEMBRE, Ana Dionisia da Luz Coelho. Physiological maturity of corn seeds (Zea mays) by tetrazolium salt. Journal of Food Science and Engineering, v. 8, p. 248-256, 2018Tradução . . Disponível em: https://doi.org/10.17265/2159-5828/2018.06.004. Acesso em: 04 ago. 2024.APA
Torrezan, L. F. N., & Novembre, A. D. da L. C. (2018). Physiological maturity of corn seeds (Zea mays) by tetrazolium salt. Journal of Food Science and Engineering, 8, 248-256. doi:10.17265/2159-5828/2018.06.004NLM
Torrezan LFN, Novembre AD da LC. Physiological maturity of corn seeds (Zea mays) by tetrazolium salt [Internet]. Journal of Food Science and Engineering. 2018 ; 8 248-256.[citado 2024 ago. 04 ] Available from: https://doi.org/10.17265/2159-5828/2018.06.004Vancouver
Torrezan LFN, Novembre AD da LC. Physiological maturity of corn seeds (Zea mays) by tetrazolium salt [Internet]. Journal of Food Science and Engineering. 2018 ; 8 248-256.[citado 2024 ago. 04 ] Available from: https://doi.org/10.17265/2159-5828/2018.06.004
