Source: Postharvest Biology and Technology. Unidade: ESALQ
Subjects: CEBOLA, CORTE DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS, ARMAZENAGEM DE ALIMENTOS
ABNT
BERNO, Natalia Dallocca et al. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions. Postharvest Biology and Technology, v. 93, p. 91\201396, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2014.02.012. Acesso em: 28 ago. 2024.APA
Berno, N. D., Tezotto-Uliana, J. V., Dias, C. T. dos S., & Kluge, R. A. (2014). Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions. Postharvest Biology and Technology, 93, 91\201396. doi:10.1016/j.postharvbio.2014.02.012NLM
Berno ND, Tezotto-Uliana JV, Dias CT dos S, Kluge RA. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions [Internet]. Postharvest Biology and Technology. 2014 ; 93 91\201396.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2014.02.012Vancouver
Berno ND, Tezotto-Uliana JV, Dias CT dos S, Kluge RA. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions [Internet]. Postharvest Biology and Technology. 2014 ; 93 91\201396.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2014.02.012