Variability levels of selected amino acids among mandarins produced in Uruguay. (SII-P-5). [poster presentations].
2018
REZENDE, S. | BESIL, N. | BANCHERO, S. | MIGUEZ, I. | CESIO, V. | RIVAS, F. | LADO, J. | HEINZEN, H.
The characterization of the nutraceutical properties of mandarins, besides their high Vitamin C content and antioxidant flavonoids, is of great interest to promote theconsumption of Citrus.
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Este registro bibliográfico ha sido proporcionado por Instituto Nacional de Investigación Agropecuaria
