Cinnamic acid use in the conservation of minimally processed pineapple

Autor:	Gláucia Cristina Moreira, Quirino Alison Vilas Boas da Silva, Nathiele P. Schardosin
Rok vydání:	2018
Předmět:	chemistry.chemical_compound Chemistry General Earth and Planetary Sciences Food science Cinnamic acid General Environmental Science
Zdroj:	Amazonian Journal of Plant Research. 2:201-206
ISSN:	2594-5092
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9c8533a436226873371ad67302128512 https://doi.org/10.26545/ajpr.2018.b00025x Zobrazit plný text záznamu