El rambután (Nephelium lappaceum); composición química del fruto y su conservación
The chemical composition of seed, flesh (aril) and peal of rambutan (Wephelium lappaceum) is reported for three different stages of maturity. Some morphological characteristics which differences it from Litchi chinensis are pointed out The preservation of the pael-less fruit canned in syrup is also...
| Autores principales: | , |
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| Formato: | Artículo |
| Lenguaje: | Español |
| Publicado: |
Instituto Interamericano de Cooperación para la Agricultura (IICA)
2022
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| Materias: | |
| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/11915 |