Oxidative processes during Golden papaya fruit ripening (2012)
Source: Brazilian Journal of Plant Physiology. Unidade: ESALQ
Subjects: ANTIOXIDANTES, ATIVAÇÃO ENZIMÁTICA, LIPÍDEOS, MAMÃO, MATURAÇÃO VEGETAL, PEROXIDASE
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RESENDE, Evellyn Couto Oliveira et al. Oxidative processes during Golden papaya fruit ripening. Brazilian Journal of Plant Physiology, v. 24, n. 2, p. 85-94, 2012Tradução . . Disponível em: https://doi.org/10.1590/S1677-04202012000200002. Acesso em: 21 out. 2024.APA
Resende, E. C. O., Martins, P. F., Azevedo, R. A. de, Jacomino, A. P., & Bron, I. U. (2012). Oxidative processes during Golden papaya fruit ripening. Brazilian Journal of Plant Physiology, 24( 2), 85-94. doi:10.1590/S1677-04202012000200002NLM
Resende ECO, Martins PF, Azevedo RA de, Jacomino AP, Bron IU. Oxidative processes during Golden papaya fruit ripening [Internet]. Brazilian Journal of Plant Physiology. 2012 ; 24( 2): 85-94.[citado 2024 out. 21 ] Available from: https://doi.org/10.1590/S1677-04202012000200002Vancouver
Resende ECO, Martins PF, Azevedo RA de, Jacomino AP, Bron IU. Oxidative processes during Golden papaya fruit ripening [Internet]. Brazilian Journal of Plant Physiology. 2012 ; 24( 2): 85-94.[citado 2024 out. 21 ] Available from: https://doi.org/10.1590/S1677-04202012000200002