Organic Compounds Determined at Different Levels of Ripening of the Pineapple (Ananas comosus L. Merr.) Cv Cayenne in Two Cultivation Systems under Subtropical Conditions-Reference-Cited by-同舟云学术

Organic Compounds Determined at Different Levels of Ripening of the Pineapple (Ananas comosus L. Merr.) Cv Cayenne in Two Cultivation Systems under Subtropical Conditions

Published:2019-08-09 Issue:3 Volume:20 Page:371-384
ISSN:1553-8362
Container-title:International Journal of Fruit Science
language:en
Short-container-title:International Journal of Fruit Science

Author:

Gómez Herrera Melanie Desirée¹^ORCID,Alayón Luaces Paula²,Avanza María Victoria¹

Affiliation:

1. Departamento de Química, Laboratorio de Tecnología Química, Universidad Nacional del Nordeste IQUIBA–CONICET, Corrientes, Argentina

2. Departamento de Producción Vegetal, Universidad Nacional del Nordeste, Corrientes, Argentina

Funder

Secretaria General de Ciencia y Tecnica UNNE- Argentina

Publisher

Informa UK Limited

Subject

Horticulture,Plant Science,Agronomy and Crop Science,Ecology

Link

https://www.tandfonline.com/doi/pdf/10.1080/15538362.2019.1650409

Reference30 articles.

1. COPPER ENZYMES IN ISOLATED CHLOROPLASTS. POLYPHENOLOXIDASE IN BETA VULGARIS

2. Azcon-Bieto, L., and M. Talon. 1993. Fisiología y Bioquímica Vegetal. Interamericana McGraw Hill, 1a Edición. España. 463–478

3. Physicochemical Characterization of a New Pineapple Hybrid (FLHORAN41 Cv.)

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