Source: Comunicata Scientiae. Unidade: ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, CAQUI, ETANOL, PECTINA, REFRIGERAÇÃO, TANINO, TEMPERATURA
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: 14 ago. 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.v9i3.2014NLM
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 ago. 14 ] Available from: https://doi.org/10.14295/CS.v9i3.2014Vancouver
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 ago. 14 ] Available from: https://doi.org/10.14295/CS.v9i3.2014