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Artykuły w czasopismach na temat "Avocado"
Tyar, Ferriza, i Muhammad Iwan Wahyuddin. "Sistem Pakar Menggunakan Metode Naïve Bayes dan Certainty Factor untuk Mendeteksi Hama pada Tanaman Alpukat Berbasis Web". Jurnal JTIK (Jurnal Teknologi Informasi dan Komunikasi) 6, nr 4 (4.02.2022): 488–96. http://dx.doi.org/10.35870/jtik.v6i4.519.
Pełny tekst źródłaGuan, Vivienne X., Elizabeth P. Neale i Yasmine C. Probst. "Identifying usual food choices with avocados in a clinical trial cohort of overweight and obese adults in Australia". PLOS ONE 18, nr 1 (26.01.2023): e0279567. http://dx.doi.org/10.1371/journal.pone.0279567.
Pełny tekst źródłaHasan, Maryam. "INTELLIGENT SYSTEM FOR IDENTIFYING AVOCADO RIPE USING EXTRACTION FEATURES AND K-NEAREST NEIGHBOR METHOD". Jurnal RESTIKOM : Riset Teknik Informatika dan Komputer 5, nr 3 (31.12.2023): 485–93. http://dx.doi.org/10.52005/restikom.v5i3.252.
Pełny tekst źródłaFan, Simiao, Yunyang Qi, Linghong Shi, Marcella Giovani, Nur Afifah Ahmad Zaki, Siwei Guo i Hafiz Ansar Rasul Suleria. "Screening of Phenolic Compounds in Rejected Avocado and Determination of Their Antioxidant Potential". Processes 10, nr 9 (2.09.2022): 1747. http://dx.doi.org/10.3390/pr10091747.
Pełny tekst źródłaBradley, Ryan, Lorena Pacheco, Cheryl Anderson, Julie Denenberg, Greg Talavera i Matthew Allison. "Effects of Varying Avocado Intake on Energy and Nutrient Intake of Hispanic Families: A Cluster Randomized Trial". Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 815. http://dx.doi.org/10.1093/cdn/nzaa053_020.
Pełny tekst źródłaArdianto, Wina Fadia, Sriani Sriani i Abdul Halim Hasugian. "Application of color extraction methods and k-nearest neighbor to determine maturity avocado butter". Jurnal Teknik Informatika C.I.T Medicom 15, nr 1 (30.03.2023): 09–20. http://dx.doi.org/10.35335/cit.vol15.2023.375.pp09-20.
Pełny tekst źródłaSanusi, R. O., E. I. Isegbe, B. O. Ajibola, D. Lordbanjou i R. M. Adebayo. "GAINS OF AVOCADOS AND CONSTRAINTS TO SUSTAINABLE PRODUCTION IN NIGERIA". International Journal of Agriculture and Environmental Research 08, nr 05 (2022): 696–709. http://dx.doi.org/10.51193/ijaer.2022.8507.
Pełny tekst źródłaChimsook, Thitiphan, i Rittichai Assawarachan. "Effect of Drying Methods on Yield and Quality of the Avocado Oil". Key Engineering Materials 735 (maj 2017): 127–31. http://dx.doi.org/10.4028/www.scientific.net/kem.735.127.
Pełny tekst źródłaFord, Nikki A., Paul Spagnuolo, Jana Kraft i Ella Bauer. "Nutritional Composition of Hass Avocado Pulp". Foods 12, nr 13 (28.06.2023): 2516. http://dx.doi.org/10.3390/foods12132516.
Pełny tekst źródłaHenning, Susanne, Jeraldine Guzman, Jason Li, Gail Thames, Jenny Kim i Zhaoping Li. "Protocol for Pilot Study Testing the Effect of Avocado Consumption on Skin Aging". Current Developments in Nutrition 5, Supplement_2 (czerwiec 2021): 1279. http://dx.doi.org/10.1093/cdn/nzab057_009.
Pełny tekst źródłaRozprawy doktorskie na temat "Avocado"
Azakoglu, Burak. "Avocado Lovers". Digital Commons at Loyola Marymount University and Loyola Law School, 2019. https://digitalcommons.lmu.edu/etd/789.
Pełny tekst źródłaCase, Bonita. "The avocado pear tree". Master's thesis, University of Cape Town, 1999. http://hdl.handle.net/11427/22438.
Pełny tekst źródłaMarques, José Roberto. "'Hass' avocado fruit quality : the role of fruit minerals and rootstocks /". St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16748.pdf.
Pełny tekst źródłaMostert, Mathilda Elizabeth. "Characterization of micro-components of avocado oil extracted with supercritical carbon dioxide and their effect on its oxidative stability". Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-06062008-132406.
Pełny tekst źródłaMunzhedzi, Mukondeleli. "Effect of haverst season and ripening duration on the physico-chemical properties of new 'fuerte-type' avocando fruit selections during ripening". Thesis, University of Limpopo, 2016. http://hdl.handle.net/10386/1810.
Pełny tekst źródłaThe Agricultural Research Council-Institute for Tropical and Subtropical Crops (ARC-ITSC) is continuously developing new avocado selections, in order for the South African Avocado Industry (SAAI) to remain competitive in various international avocado markets. However, information on the response of some of these selections, including ‘Fuerte 2 and 4’, ‘BL1058’ and ‘H287’ to low temperature storage and ripening physiology, has not been investigated. Thus, the objective of this study was to evaluate the effect of harvest season and ripening duration on the physico-chemical properties of newly developed ‘Fuerte-type’ avocado fruit selections during ripening. ‘Fuerte-type’ avocado fruit were indexed for maturity using moisture content, thereafter harvested and stored at 5.5°C for 28 days during the 2014 and 2015 harvest seasons. The experiment comprised five treatments: control (commercial ‘Fuerte’), ‘Fuerte 2 and 4’, ‘BL1058’ and ‘H287’ arranged as a factorial in a completely randomised design (RCD) with 3 replicates. The treatment factors were: (i) 2 x harvest seasons, (ii) 5 x selections and (iii) 6 x ripening days. After withdrawal from low storage temperature, fruit were ripened at ambient temperature. During ripening, the following physico-chemical properties were evaluated; external chilling injury, electrolyte leakage, mass loss, firmness, respiration rate and peel colour. Results showed that selections and harvest seasons had no significant effect (P=0.668) on the moisture content of the evaluated ‘Fuerte-type’ avocado fruit. After withdrawal from low storage temperature, there was a significant interaction (P˂0.05) between selections and harvest seasons on external chilling injury and electrolyte leakage. Results further showed that external chilling injury correlated with electrolyte leakage during both harvest seasons. Treatment factors had no significant effect (P=0.997) on mass loss. Similarly, treatment factors had no significant effect (P=0.139) on firmness. However, selection ‘H287’ had hard skin with an average firmness of 83.44 densimeter units during ripening in both harvest seasons. Treatment factors were highly significant (P˂0.05) on respiration rate. Respiration rate followed a climacteric pattern and the magnitude of climacteric peak and day of occurrence varied amongst selections during both harvest seasons. Ripening percentage differed significantly (P˂0.05) amongst harvest seasons, selections and ripening days. Treatment factors had no significant effect on lightness (P=0.711), chroma (P=0.378) and hue angle (P=0.536) skin colour parameters,however, variations were recorded as a result of the cold damage black spots. The results indicated that the ‘Fuerte-type’ avocado selections had poor storage qualities. Further studies are required to evaluate physico-chemical properties during low storage temperature and the effect of season, production conditions and maturity level on development of chilling injury. In addition, studies on application of treatments to reduce chilling injury symptoms and analysis of bioactive compounds should be considered for conclusive recommendations. Thereafter, the selections can be planted in different production regions to assess and select the best producing and quality combinations for a given region as part of phase III of the project
Agricultural Sector Education Training Authority (AgriSeta) and National Research Foundation (NRF)
Giblin, Fiona Rosanna. "Avocado fruit responses to Colletotrichum gloeosporioides /". [St. Lucia, Qld.], 2005. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe19403.pdf.
Pełny tekst źródłaTramberend, Henrik. "Avocado: a distributed virtual environment framework". [S.l. : s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=967442222.
Pełny tekst źródłaMandemaker, Andries Jan. "Winter Leaf Yellowing in 'Hass' Avocado". The University of Waikato, 2007. http://hdl.handle.net/10289/2251.
Pełny tekst źródłaForero, María Paulina. "Storage life enhancement of avocado fruits". Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18276.
Pełny tekst źródłaL’Avocat est un des fruits les plus périssables disponible sur le marché. Il a un taux de respiration post-récolte très élevé, une durée de vie limitée sur les étagères et possède des caractéristiques spéciales et uniques de véraison. Dans la première partie de cette étude, une membrane de silicone a été utilisée pour conserver les fruits d’avocat de la variété Hass. La conservation a été effectuée dans petites chambres expérimentales scellés avec des ouvertures cuovertes par membranes de silicone. La surface des fenêtres ont étés dimensionnées afin d’atteindre 3% d’oxygène assumant 30, 50 et 70% de réduction du taux de respiration dû à l’effet de l’atmosphère modifiée sur le métabolisme du produit. Les fruits conservés dans une atmosphère non modifiée, le groupe de contrôle, étaient conservés sous la même température, soit 7°C, et une humidité relative de 90% comme ceux conservés avec le système à membrane de silicone. La concentration interne des gaz de la chambre a été analysée par chromatographie en phase gazeuse. Le taux de respiration a été mesuré à la température de conservation (7°C) et de véraison (15°C). L’effet d’un traitement au dioxyde de soufre sur les fruits d’avocat de la variété Hass conservés à l’aide du système a membrane de silicone a aussi été évalué. La qualité des fruits avant entreposage, après entreposage et après véraison a été évaluée par échantillonnage. Les fruits entreposés avec le système à membrane de silicone ont conservés une excellente condition pour 47 jours. Après cette période les fruits d’avocats maturent normalement dans une période de 4 à 10 jours à une température de 15°C dans une atmosphère normale. Après véraison les fruits n’ont aucun signe de détérioration physiologique ou dommage et n’ont plus de développement organoleptique indésirable. La chambre avec les membranes de petite surface a atteint l
Shikwambana, Kingsly. "Effect of harvest time, post-harvest storage and ripening temperature on fruit quality of reed avocado cultivar". Thesis, University of Limpopo, 2016. http://hdl.handle.net/10386/2049.
Pełny tekst źródła‘Reed’ avocado is a late season cultivar introduced to South Africa from California. The cultivar has shown good adaptation and produces quality fruit with export potential. Its pre-harvest adaptation and production aspects have been researched and documented. However, the effect of harvest time, post-harvest storage and ripening temperature has not been comprehensively studied on this newly introduced ‘Reed’ avocado cultivar. Therefore, the aim of this work was to investigate the effect of different harvest time, post-harvest storage and ripening temperature on the quality of late season ‘Reed’ avocado fruit. Matured ‘Reed’ avocado fruit were harvested based on moisture content indexing in December (2015) and January (2016). The experiment was carried out in a factorial, arranged in a completely randomised design (CRD) with three replicates. Treatment factors were: 2 x harvest time (mid-and late), 2 x post-harvest storage (2.0 and 5.5°C), 3 x ripening temperature (16, 21 and 25°C) and 5 x ripening day (0, 2, 4, 6 and 8). Fruit were stored at 2.0 and 5.5°C for 28 days, thereafter, ripened at 16, 21 and 25°C until fully ripe. During ripening, fruit were evaluated for weight loss, skin colour, firmness, respiration rate, physiological and pathological disorders. Mid-harvest fruit had higher moisture content when compared with late harvest fruit. However, harvest time, post-harvest storage, ripening temperature and ripening time (days) significantly influenced fruit weight loss, firmness, respiration rate, ripening percentage of ‘Reed’ avocado fruit during ripening. Moreover, fruit firmness decreased faster at higher temperatures (25 and 21°C) with fruit ripening within 4 and 6 days, respectively. In addition, ripening at a lower temperature (16°C) was slower with fruit fully ripened within 8 days after withdrawal from cold storage at both harvest times. ‘Reed’ avocado fruit respiration rate followed a climacteric pattern, however, significantly higher rate at higher temperature (25°C) when compared with lower temperature (16°C) after withdrawal from cold storage during both harvest times. Interestingly, mid-harvest fruit showed high electrolyte damage after withdrawal from 2.0°C when compared with late harvest fruit at the same temperature. Furthermore, mid-harvest fruit stored at 2.0ºC and ripened at 21°C showed higher chilling injury when compared with fruit ripened at 16 and 25°C. High electrolyte leakage positively correlated (R2 = 0.242) with high chilling damage for xiv mid-harvest fruit stored 5.5°C. Treatment factors had a significant effect (P < 0.05) on lightness (L *) and hue angle (h ) but no significant effect (P > 0.05) on chroma (C *) and eye colour of ‘Reed’ avocado fruit during ripening, irrespective of harvest time. Overall results showed a visual change in ‘Reed’ avocado skin colour, with eye colour changing from green to bright yellow. Furthermore, late harvest fruit showed high post-harvest pathological diseases after removal from high temperature (5.5°C) when compared with mid-harvest fruit stored at low storage temperature (2.0°C). Ripening at a higher temperature (21 and 25°C) resulted in higher incidence of stem-end rot and body rot when compared with lower temperature (16°C) for both harvest times. Late harvest fruit showed a higher incidence of vascular browning at higher ripening temperatures (21 and 25°C) when compared with lower temperature (16°C) after withdrawal from cold storage. Moreover, overall results showed that harvest time, post-harvest storage and the ripening temperature had a profound influence on the quality of ‘Reed’ avocado fruit. In conclusion, ‘Reed’ avocado fruit can be harvested during mid- or late season and stored at recommended low temperature (2.0ºC); and thereafter, ripened at either 16 or 21ºC. In addition, future studies should focus on identifying pre-harvest practices that promote higher post-harvest fruit quality for ‘Reed’ avocado fruit under South African production environment. Keywords: ‘Reed’ avocado fruit; firmness; electrolyte leakage; respiration rate; stem-end rot; body rot; vascular browning
Książki na temat "Avocado"
Organisation for Economic Co-operation and Development., red. Avocats =: Avocados. Paris, France: Organisation for Economic Co-operation and Development, 1995.
Znajdź pełny tekst źródłaOrganisation for Economic Co-operation and Development., red. Avocados =: Avocats = Aguacates (paltas). Paris, France: Organisation for Economic Co-operation and Development, 2004.
Znajdź pełny tekst źródłaBurningham, John. Avocado baby. London: Penguin, 1986.
Znajdź pełny tekst źródłaGordon, Teri. Avocado recipes, etc. [S.l.]: T. Gordon, 1987.
Znajdź pełny tekst źródłaGordon, Teri. Avocado recipes, etc. Wyd. 2. Austin, Tex: T. Gordon, 1988.
Znajdź pełny tekst źródłaDundy, Elaine. The dud avocado. London: Pan, 1986.
Znajdź pełny tekst źródłaDundy, Elaine. The dud avocado. New York: New York Review Books, 2007.
Znajdź pełny tekst źródłaKolipore, Alan. Avocado: Sprouting Your Avocado Pit How Tо Grow Avocados Indoors. Independently Published, 2021.
Znajdź pełny tekst źródłaSteer, Gina. Avocado. Quarto Publishing Group UK, 1998.
Znajdź pełny tekst źródłasaays, Ji. Avocado. Independently Published, 2017.
Znajdź pełny tekst źródłaCzęści książek na temat "Avocado"
Dorantes-Alvarez, Lidia, Alicia Ortiz-Moreno i Felipe García-Ochoa. "Avocado". W Tropical and Subtropical Fruits, 435–54. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118324097.ch23.
Pełny tekst źródłaSeymour, G. B., i G. A. Tucker. "Avocado". W Biochemistry of Fruit Ripening, 53–81. Dordrecht: Springer Netherlands, 1993. http://dx.doi.org/10.1007/978-94-011-1584-1_2.
Pełny tekst źródłaYahia, Elhadi M. "Avocado". W Crop Post-Harvest: Science and Technology, 159–86. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444354652.ch8.
Pełny tekst źródłaBautista-Baños, Silvia, Rosa Isela Ventura-Aguilar i Margarita de Lorena Ramos-García. "Avocado". W Postharvest Pathology of Fresh Horticultural Produce, 227–56. Boca Raton : CRC Press, [2020]: CRC Press, 2019. http://dx.doi.org/10.1201/9781315209180-6.
Pełny tekst źródłaBährle-Rapp, Marina. "Avocado". W Springer Lexikon Kosmetik und Körperpflege, 54. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_920.
Pełny tekst źródłaMajid, Darakshan, B. N. Dar, Shahnaz Parveen, Abida Jabeen, Farhana Mehraj Allai, Sajad Ahmad Sofi i Tariq Ahmad Ganaie. "Avocado". W Antioxidants in Fruits: Properties and Health Benefits, 103–23. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-7285-2_6.
Pełny tekst źródłaParthasarathy, S., P. Lakshmidevi, P. Yashodha i C. Gopalakrishnan. "Avocado". W Pests and Diseases in Fruit Crops, 32–39. London: CRC Press, 2024. http://dx.doi.org/10.1201/9781003504146-4.
Pełny tekst źródłaBen- Ya'acov, A., i Esther Michelson. "Avocado Rootstocks". W Horticultural Reviews, 381–429. Oxford, UK: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470650585.ch11.
Pełny tekst źródłaDesjardins, Paul R. "Avocado Sunblotch". W The Viroids, 299–313. Boston, MA: Springer US, 1987. http://dx.doi.org/10.1007/978-1-4613-1855-2_18.
Pełny tekst źródłaKrist, Sabine. "Avocado Oil". W Vegetable Fats and Oils, 87–93. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_11.
Pełny tekst źródłaStreszczenia konferencji na temat "Avocado"
Otieno, James, i Stephen Ochieng. "Effects of application of edible coatings and fungicides on the flavor of avocado". W 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-t.a.f.s-41.
Pełny tekst źródłaSchreiber, Jacob, Timothy Durham, William Noble i Jeffrey Bilmes. "Avocado". W BCB '20: 11th ACM International Conference on Bioinformatics, Computational Biology and Health Informatics. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3388440.3414215.
Pełny tekst źródłaGreen, Hilary, i Selina Wang. "Avocado oil chemical composition varies with harvest time, growing region, and fruit quality, demonstrating important considerations for standard development". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xako6609.
Pełny tekst źródłaWinkler-Moser, Jill. "Update on the progress of the Codex Alimentarius standard for avocado oil". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/tnpm9806.
Pełny tekst źródłaSatriana, Normalina Arpi, Muhammad Dani Supardan, Rizka Try Gustina i Wan Aida Wan Mustapha. "Low-temperature glycerolysis of avocado oil". W THE 2017 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the University Kebangsaan Malaysia, Faculty of Science and Technology 2017 Postgraduate Colloquium. Author(s), 2018. http://dx.doi.org/10.1063/1.5028015.
Pełny tekst źródłaBikoko, Theodore Gautier, Jean Claude Tchamba, Valentine Yato Katte i Divine Kum Deh. "Effects of 0-30% Wood Ashes as a Substitute of Cement on the Strength of Concretes". W 4th International Conference on Bio-Based Building Materials. Switzerland: Trans Tech Publications Ltd, 2022. http://dx.doi.org/10.4028/www.scientific.net/cta.1.51.
Pełny tekst źródłaTang, Fenfen, Emmanuel Hatzakis, Hilary Green i Selina Wang. "The Analysis and Authentication of Avocado Oil using High Field- & Low Field-NMR". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/hnwv1042.
Pełny tekst źródłaChávez, Manuel, Israel Chávez, Eduardo Torres, Sandro Atoche, Stefano Palacios, Luis Trelles, Cristhian Aldana, Yesenia Saavedra, Gustavo Mendoza i Nelson Chuquihuanca. "Detection of Outliers in The Peruvian Fruit Production Time Series Using Arima Models". W Intelligent Human Systems Integration (IHSI 2022) Integrating People and Intelligent Systems. AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1001008.
Pełny tekst źródłaWong, Marie, Cecilia Requejo-Jackman, Laurence Eyres i Allan Woolf. "Avocado Oil – Factors Influencing Composition and Quality". W Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.55.
Pełny tekst źródła"Classification of Laurel wilt-infested Avocado Trees". W 2015 ASABE International Meeting. American Society of Agricultural and Biological Engineers, 2015. http://dx.doi.org/10.13031/aim.20152188718.
Pełny tekst źródłaRaporty organizacyjne na temat "Avocado"
Blumenfeld, Amos, i Thomas Davenport. Avocado Fruit Abscission. United States Department of Agriculture, maj 1987. http://dx.doi.org/10.32747/1987.7598906.bard.
Pełny tekst źródłaPrusky, Dov, Noel T. Keen i Benyamin Jacoby. Regulation of Colletotrichum Gloeosporiodes Latency in Avocado. United States Department of Agriculture, styczeń 1985. http://dx.doi.org/10.32747/1985.7561068.bard.
Pełny tekst źródłaDegani, Chemda, Alfonso M. Torres i Shmuel Gazit. Isozyme Markers as a Tool in Avocado Research. United States Department of Agriculture, styczeń 1985. http://dx.doi.org/10.32747/1985.7561055.bard.
Pełny tekst źródłaPhillips, Melissa M. Certification of Standard Reference Material® 2386 Avocado Powder. National Institute of Standards and Technology, październik 2021. http://dx.doi.org/10.6028/nist.sp.260-213.
Pełny tekst źródłaArpaia, Mary Lu, Sharoni Shafir, Thomas Davenport i Arnon Dag. Enhancement of avocado pollination and productivity - an interdisciplinary approach. United States Department of Agriculture, styczeń 2007. http://dx.doi.org/10.32747/2007.7695882.bard.
Pełny tekst źródłaPhillips, Melissa M. Certification of Standard Reference Material® 2386 Avocado Powder. Gaithersburg, MD: National Institute of Standards and Technology, 2023. http://dx.doi.org/10.6028/nist.sp.260-213r1.
Pełny tekst źródłaWoltering, Ernst, i Maxence Paillart. Dynamics of ripening of avocado fruit : GreenCHAINge Fruit & Vegetables WP6. Wageningen: Wageningen Food & Biobased Research, 2019. http://dx.doi.org/10.18174/503785.
Pełny tekst źródłaMontsma, Matthijs. Avocado quickscan report : assessment of the Colombian export supply chain quality. Wageningen: Wageningen Food & Biobased Research, 2019. http://dx.doi.org/10.18174/563037.
Pełny tekst źródłaPrusky, Dov, Noel T. Keen i Stanley Freeman. Elicitation of Preformed Antifungal Compounds by Non-Pathogenic Fungus Mutants and their Use for the Prevention of Postharvest Decay in Avocado Fruits. United States Department of Agriculture, styczeń 1996. http://dx.doi.org/10.32747/1996.7570573.bard.
Pełny tekst źródłaPesis, Edna, i Mikal Saltveit. Postharvest Delay of Fruit Ripening by Metabolites of Anaerobic Respiration: Acetaldehyde and Ethanol. United States Department of Agriculture, październik 1995. http://dx.doi.org/10.32747/1995.7604923.bard.
Pełny tekst źródła