INHIBITION OF BETA-AMYLASE ACTIVITY, STARCH DEGRADATION AND SUCROSE FORMATION BY INDOLE-3-ACETIC ACID DURING BANANA RIPENING

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PURGATTO E.; LAJOLO F.; NASCIMENTO M.J.R.

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Journal Paper

Paper Information

Journal: PLANTA Year:2001 | Volume:212 | Issue:5-6 Page(s): 823-828

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Information Journal Paper

Title

INHIBITION OF BETA-AMYLASE ACTIVITY, STARCH DEGRADATION AND SUCROSE FORMATION BY INDOLE-3-ACETIC ACID DURING BANANA RIPENING

Author(s)

PURGATTO E. | LAJOLO F. | NASCIMENTO M.J.R. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

EFFECTS OF POTASSIUM PERMANGENATE AND STORAGE TIME ON QUALITY OF MANGO FRUITS (MANGIFERA INDICA L.)

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APA: Copy

PURGATTO, E., LAJOLO, F., & NASCIMENTO, M.J.R.. (2001). INHIBITION OF BETA-AMYLASE ACTIVITY, STARCH DEGRADATION AND SUCROSE FORMATION BY INDOLE-3-ACETIC ACID DURING BANANA RIPENING. PLANTA, 212(5-6), 823-828. SID. https://sid.ir/paper/598581/en

Vancouver: Copy

PURGATTO E., LAJOLO F., NASCIMENTO M.J.R.. INHIBITION OF BETA-AMYLASE ACTIVITY, STARCH DEGRADATION AND SUCROSE FORMATION BY INDOLE-3-ACETIC ACID DURING BANANA RIPENING. PLANTA[Internet]. 2001;212(5-6):823-828. Available from: https://sid.ir/paper/598581/en

IEEE: Copy

E. PURGATTO, F. LAJOLO, and M.J.R. NASCIMENTO, “INHIBITION OF BETA-AMYLASE ACTIVITY, STARCH DEGRADATION AND SUCROSE FORMATION BY INDOLE-3-ACETIC ACID DURING BANANA RIPENING,” PLANTA, vol. 212, no. 5-6, pp. 823–828, 2001, [Online]. Available: https://sid.ir/paper/598581/en

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