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Productivity, chemical composition and sensory quality of "Martaínha" chestnut variety treated with Silicon.

Authors :
Carneiro-Carvalho, Andreia
Vilela, Alice
Ferreira-Cardoso, Jorge
Marques, Tiago
Anjos, Rosário
Gomes-Laranjo, José
Pinto, Teresa
Source :
CyTA: Journal of Food; 2019, Vol. 17 Issue 1, p316-323, 8p
Publication Year :
2019

Abstract

<i>Copyright of CyTA: Journal of Food is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
English
ISSN :
19476337
Volume :
17
Issue :
1
Database :
Complementary Index
Journal :
CyTA: Journal of Food
Publication Type :
Academic Journal
Accession number :
140466825
Full Text :
https://doi.org/10.1080/19476337.2019.1579757