Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences
| Autores principales: | , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
2013
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/88986 |
| _version_ | 1855522665661464576 |
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| author | Gilbert, O. Dufour, D.L. Reynes, Max Prades, A. Moreno Alzate, L. Giraldo, A. Escobar, A. González, A. |
| author_browse | Dufour, D.L. Escobar, A. Gilbert, O. Giraldo, A. González, A. Moreno Alzate, L. Prades, A. Reynes, Max |
| author_facet | Gilbert, O. Dufour, D.L. Reynes, Max Prades, A. Moreno Alzate, L. Giraldo, A. Escobar, A. González, A. |
| author_sort | Gilbert, O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| format | Journal Article |
| id | CGSpace88986 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2013 |
| publishDateRange | 2013 |
| publishDateSort | 2013 |
| record_format | dspace |
| spelling | CGSpace889862025-03-13T09:44:10Z Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences Gilbert, O. Dufour, D.L. Reynes, Max Prades, A. Moreno Alzate, L. Giraldo, A. Escobar, A. González, A. musa ripening stage cooking quality consumer behaviour etapas de desarrollo calidad culinaria 2013-04-25 2017-10-13T15:57:11Z 2017-10-13T15:57:11Z Journal Article https://hdl.handle.net/10568/88986 en Limited Access Hubmann, Georg; Mathé, Lotte; Foulquié-Moreno, Maria R.; Duitama, Jorge; Nevoigt, Elke; Thevelein, Johan M.. 2013. Identification of multiple interacting alleles conferring low glycerol and high ethanol yield in Saccharomyces cerevisiae ethanolic fermentation . Biotechnology for Biofuels 6: 87. |
| spellingShingle | musa ripening stage cooking quality consumer behaviour etapas de desarrollo calidad culinaria Gilbert, O. Dufour, D.L. Reynes, Max Prades, A. Moreno Alzate, L. Giraldo, A. Escobar, A. González, A. Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences |
| title | Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences |
| title_full | Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences |
| title_fullStr | Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences |
| title_full_unstemmed | Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences |
| title_short | Physicochemical and functional differentiation of dessert and cooking banana during ripening – a key for understanding consumer preferences |
| title_sort | physicochemical and functional differentiation of dessert and cooking banana during ripening a key for understanding consumer preferences |
| topic | musa ripening stage cooking quality consumer behaviour etapas de desarrollo calidad culinaria |
| url | https://hdl.handle.net/10568/88986 |
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