Isolation of volatiles compounds in banana by HS-SPME: optimization for the whole fruit and pulp (2013)
- Authors:
- USP affiliated authors: CORDENUNSI, BEATRIZ ROSANA - FCF ; LAJOLO, FRANCO MARIA - FCF
- Unidade: FCF
- Subjects: COMPOSTOS VOLÁTEIS; BANANA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: International Journal of Bioscience, Biochemistry and Bioinformatics
- ISSN: 2010-3638
- Volume/Número/Paginação/Ano: v. 3, n. 2, p. 110-115, 2013
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ABNT
FACUNDO, Heliofabia Virginia de Vasconcelos et al. Isolation of volatiles compounds in banana by HS-SPME: optimization for the whole fruit and pulp. International Journal of Bioscience, Biochemistry and Bioinformatics, v. 3, n. 2, p. 110-115, 2013Tradução . . Acesso em: 24 abr. 2024. -
APA
Facundo, H. V. de V., Garruti, D. dos S., Cordenunsi-Lysenko, B. R., & Lajolo, F. M. (2013). Isolation of volatiles compounds in banana by HS-SPME: optimization for the whole fruit and pulp. International Journal of Bioscience, Biochemistry and Bioinformatics, 3( 2), 110-115. -
NLM
Facundo HV de V, Garruti D dos S, Cordenunsi-Lysenko BR, Lajolo FM. Isolation of volatiles compounds in banana by HS-SPME: optimization for the whole fruit and pulp. International Journal of Bioscience, Biochemistry and Bioinformatics. 2013 ; 3( 2): 110-115.[citado 2024 abr. 24 ] -
Vancouver
Facundo HV de V, Garruti D dos S, Cordenunsi-Lysenko BR, Lajolo FM. Isolation of volatiles compounds in banana by HS-SPME: optimization for the whole fruit and pulp. International Journal of Bioscience, Biochemistry and Bioinformatics. 2013 ; 3( 2): 110-115.[citado 2024 abr. 24 ] - Influência do ácido indol-acético sobre enzimas do metabolismo amido-sacarose em bananas durante o amadurecimento
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- Caracterizacao da sacarose fosfato sintase de bananas pre-climatericas e climatericas
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- Comportamento das enzimas da parede celular de mamoes (carica papaya l. Cv. Solo) irradiados, durante o amadurecimento
- Banana starch granule-associated proteins viewed by immunofluorescence microscopy
- Structural characteristics of starch granule studied during banana ripening
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- Composition and functional properties of banana flour from different varieties
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