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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
 
Creator Gilbert, O.
Dufour, D.L.
Reynes, Max
Prades, A.
Moreno Alzate, L.
Giraldo, A.
Escobar, A.
González, A.
 
Subject musa
ripening stage
cooking quality
consumer behaviour
etapas de desarrollo
calidad culinaria
 
Date 2013
2017-10-13T15:57:11Z
2017-10-13T15:57:11Z
 
Type Journal Article
 
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
 
Language en
 
Rights Limited Access
 
Format 986: 269-286
 
Source Acta Horticulturae