Shiga, Tania Misuzu 
; Soares, Claudinéia A; Nascimento, João Roberto Oliveira do ; Purgatto, Eduardo ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Fonte: Journal of the Science of Food and Agriculture. Unidade: FCF
Assuntos: CONSERVAÇÃO DE ALIMENTOS, BANANA, POLISSACARÍDEOS
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SHIGA, Tania Misuzu et al. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars. Journal of the Science of Food and Agriculture, v. 91, n. 8, p. 1511-1516, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4342. Acesso em: 12 ago. 2024.APA
Shiga, T. M., Soares, C. A., Nascimento, J. R. O. do, Purgatto, E., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2011). Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars. Journal of the Science of Food and Agriculture, 91( 8), 1511-1516. doi:10.1002/jsfa.4342NLM
Shiga TM, Soares CA, Nascimento JRO do, Purgatto E, Lajolo FM, Cordenunsi-Lysenko BR. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 8): 1511-1516.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1002/jsfa.4342Vancouver
Shiga TM, Soares CA, Nascimento JRO do, Purgatto E, Lajolo FM, Cordenunsi-Lysenko BR. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 8): 1511-1516.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1002/jsfa.4342
