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PHYSICAL-CHEMICAL CHARACTERIZATION OF ATEMÓIA FRUIT IN DIFFERENT MATURATION STAGES
In sight of scarcity of references and information on the atemóia, this work considered to evaluate some chemical and physical analyses in intention to characterize two maturation stages. The used fruits in the experiment had been gotten in the Agropólo Mossoró-Assú, in the state of the Great River...
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| 發表在: | Revista Caatinga |
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| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Universidade Federal Rural do Semi-Árido
2009
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| 主題: | |
| 在線閱讀: | https://www.redalyc.org/articulo.oa?id=237117600015 |
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