Sugar fractionation and pectin content during the ripening...

Food Science and Technology (Campinas) 2012 / 03 Vol. 32; Iss. 1

Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

Abreu, José Renato de, Santos, Custódio Donizete dos, Abreu, Celeste Maria Patto de, Corrêa, Angelita Duarte, Lima, Luiz Carlos de Oliveira
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Volume:
32
Journal:
Food Science and Technology
DOI:
10.1590/s0101-20612012005000029
Date:
March, 2012
File:
PDF, 527 KB
2012
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