Changes in the content of free amino acids in cherimoya fruits at various ripening temperatures
1995
Torres, M.N. | Lazaro, J.J. | Periago, J.L. | Gil, A. | Faus, M.J. (Granada Univ. (Espana). Facultad de Farmacia)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 51-58
Other Subjects
Propiedades organolepticas; Propriete organoleptique; Aminoacidos; Espana; Murissage; Acide amine
Language
English
Note
Sumarios (En, Es)
3 tab.; 12 ref.
Type
Numerical Data; Summary
1996-08-15
AGRIS AP
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