PUBLICACIÓN
Sphingolipids during olive fruit ripening
Ines C., Parra-Lobato M.C., Paredes M.A., Labrador J., Gallardo M., Saucedo-Garcia M., Gavilanes-Ruiz M., Gomez-Jimenez M.C.
2020 Acta Horticulturae
Horticulture (Q4)
SJR: 0.181
CITAS
0
DOI
10.17660/actahortic.2020.1297.74
EID
2-s2.0-85097946498
ISSN
0567-7572
EISSN
2406-6168
BIBTEX
@article{In_s_2020, doi = {10.17660/actahortic.2020.1297.74}, url = {https://doi.org/10.17660%2Factahortic.2020.1297.74}, year = 2020, month = {nov}, publisher = {International Society for Horticultural Science ({ISHS})}, number = {1297}, pages = {565--572}, author = {C. In{\^{e}}s and M.C. Parra-Lobato and M.A. Paredes and J. Labrador and M. Gallardo and M. Saucedo-Garc{\'{\i}}a and M. Gavilanes-Ruiz and M.C. Gomez-Jimenez}, title = {Sphingolipids during olive fruit ripening}, journal = {Acta Horticulturae}}
AUTORES DE LA UEX