Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences
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Title |
Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences
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Creator |
Gilbert, O.
Dufour, D.L. Reynes, Max Prades, A. Moreno Alzate, L. Giraldo, A. Escobar, A. González, A. |
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Subject |
musa
ripening stage cooking quality consumer behaviour etapas de desarrollo calidad culinaria |
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Date |
2013
2017-10-13T15:57:11Z 2017-10-13T15:57:11Z |
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Type |
Journal Article
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Identifier |
Hubmann, Georg; Mathé, Lotte; Foulquié-Moreno, Maria R.; Duitama, Jorge; Nevoigt, Elke; Thevelein, Johan M.. 2013. Identification of multiple interacting alleles conferring low glycerol and high ethanol yield in Saccharomyces cerevisiae ethanolic fermentation . Biotechnology for Biofuels 6: 87.
0567-7572 https://hdl.handle.net/10568/88986 |
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Language |
en
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Rights |
Limited Access
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Format |
986: 269-286
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Source |
Acta Horticulturae
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