CHANGES IN CHEMICAL CONSTITUENTS OF MANGO FRUIT DURING RIPENING AS INFLUENCED BY STORAGE TEMPERATURE

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dc.contributor.authorSALINAS, CB
dc.contributor.authorLAKSHMINARAYANA, S
dc.date.accessioned2026-05-28T16:58:39Z
dc.date.issued1979
dc.description.paginacion50 - 50
dc.description.procedenciaEXT
dc.format.discursoResumen de reunión
dc.format.extent1
dc.identifier.issn0065-7727
dc.identifier.urihttps://ahcm.cinvestav.mx/handle/ahcm/31112
dc.language.isoInglés
dc.numero.secuencia31109
dc.publisherUNIV AUTONOMA METROPOLITANA,DEPT BIOTECNOL,MEXICO CITY 13,MEXICO
dc.relation.ispartofseriesVol. 176 No. 6
dc.source.revistafuenteABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
dc.subjectCHANGES, CHEMICAL CONSTITUENTS, MANGO FRUIT DURING RIPENING, INFLUENCED, STORAGE TEMPERATURE
dc.subject.categoriaprincipalQUIMICA
dc.subject.disciplinaBIOQUIMICA
dc.subject.subdisciplinaBIOQUIMICA DE ALIMENTOS
dc.titleCHANGES IN CHEMICAL CONSTITUENTS OF MANGO FRUIT DURING RIPENING AS INFLUENCED BY STORAGE TEMPERATURE
dc.title.alternativeABSTR PAP AM CHEM SOC

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