PUBLICACIÓN

Sphingolipids during olive fruit ripening

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

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}}


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