Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation-Reference-Cited by-同舟云学术

Insights Into Olive Fruit Surface Functions: A Comparison of Cuticular Composition, Water Permeability, and Surface Topography in Nine Cultivars During Maturation

Published:2019-11-19 Issue: Volume:10 Page:
ISSN:1664-462X
Container-title:Frontiers in Plant Science
language:
Short-container-title:Front. Plant Sci.

Author:

Diarte Clara,Lai Po-Han,Huang Hua,Romero Agustí,Casero Tomás,Gatius Ferran,Graell Jordi,Medina Vicente,East Andrew,Riederer Markus,Lara Isabel

Funder

Ministerio de Economía, Industria y Competitividad, Gobierno de España

Publisher

Frontiers Media SA

Subject

Plant Science

Reference52 articles.

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4. Fruit cuticle composition of a melting and a nonmelting peach cultivar;Belge;J. Agric. Food Chem.,2014

5. On the origins and domestication of the olive: a review and perspectives;Besnard;Ann. Bot.,2018

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