Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/966031
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dc.contributor.authorFACUNDO, H. V. de V.
dc.contributor.authorGARRUTI, D. dos S.
dc.contributor.authorDIAS, C. T. dos S.
dc.contributor.authorCORDENUNSI, B. R.
dc.contributor.authorLAJOLO, F. M.
dc.date.accessioned2018-05-10T01:03:00Z-
dc.date.available2018-05-10T01:03:00Z-
dc.date.created2013-09-10
dc.date.issued2012
dc.identifier.citationFood Research International, v. 49, n. 2, p. 626-633, 2012.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/966031-
dc.language.isoporpt_BR
dc.rightsopenAccesspt_BR
dc.subjectBaixa temperatura
dc.subjectMusa acuminata L
dc.subjectTolerancia
dc.subjectAnálise de componentes principais
dc.subjectLow temperature
dc.subjectTolerance
dc.titleInfluence of different banana cultivars on volatile compounds during ripening in cold storage.
dc.typeArtigo de periódico
dc.date.updated2018-05-10T01:03:00Zpt_BR
dc.subject.nalthesaurusesters
riaa.ainfo.id966031
riaa.ainfo.lastupdate2018-05-09
dc.contributor.institutionHeliofábia Virginia de Vasconcelos Facundo, Universidade de São Paulo; DEBORAH DOS SANTOS GARRUTI, CNPAT; Carlos Tadeu dos Santos Dias, Universidade de Sao Paulo; Beatriz Rosana Cordenunsi, Universidade de São Paulo; Franco Maria Lajolo, Universidade de São Paulo.
Appears in Collections:Artigo em periódico indexado (CNPAT)

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