Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/755765
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dc.contributor.authorISHII, G.
dc.contributor.authorCALBO, A. G.
dc.contributor.authorSILVA, J. L. O. da
dc.date.accessioned2024-08-09T17:53:52Z-
dc.date.available2024-08-09T17:53:52Z-
dc.date.created1996-10-01
dc.date.issued1990
dc.identifier.citationBrasilia: EMBRAPA-CNPH, 1990.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/755765-
dc.language.isoeng
dc.rightsopenAccess
dc.subjectInjuria
dc.subjectControle
dc.subjectInjury
dc.subjectBrowing
dc.subjectControl
dc.subjectPostharvest
dc.titleInfluence of wasabi (Eutrema wasabi maxim.) powder and L-ascorbic acid on browning of lettuce.
dc.typeFolhetos
dc.subject.thesagroAlface
dc.subject.thesagroEscurecimento
dc.subject.thesagroLactuca Sativa
dc.subject.thesagroPós-Colheita
dc.format.extent24 p.
riaa.ainfo.id755765
riaa.ainfo.lastupdate2024-08-09
dc.contributor.institutionADONAI GIMENEZ CALBO, CNPH.
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