Changes in the concentration of total vitamin C during maturation of camu-camu (Myrciaria dubia (H.B.K.) McVaugh) fruits cultivated in the upland of Brazilian Central Amazon

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dc.contributor.authorAndrade, Jerusa de Souza
dc.contributor.authorAragão, Carlos Gomes
dc.contributor.authorGaleazzi, Maria Antonia Martins
dc.contributor.authorFerreira, Sidney Alberto do Nascimento
dc.date.accessioned2020-06-25T15:23:21Z
dc.date.available2020-06-25T15:23:21Z
dc.date.issued1995
dc.identifier.urihttps://repositorio.inpa.gov.br/handle/1/20828
dc.language.isoenpt_BR
dc.publisher.journalActa Horticulturaept_BR
dc.relation.ispartofVolume 370, Número 9, Pags. 177-180pt_BR
dc.rightsRestrito*
dc.subjectMyrciaria dubia HBK McVaughen
dc.subjecttissui fruit vitamin C contenten
dc.subjectyield pulpen
dc.titleChanges in the concentration of total vitamin C during maturation of camu-camu (Myrciaria dubia (H.B.K.) McVaugh) fruits cultivated in the upland of Brazilian Central Amazonpt_BR
dc.typeArtigopt_BR

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