Why Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripening.
- DOI
- 10.3389/fpls.2021.668562
- Published
- 2021
- Container
- Frontiers in plant science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3389/fpls.2021.668562,
title = {Why Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripening.},
author = {Tartaglia M and Sciarrillo R and Zuzolo D and Amoresano A and Illiano A and Pinto G and Jorrín-Novo JV and Guarino C},
year = {2021},
journal = {Frontiers in plant science},
doi = {10.3389/fpls.2021.668562},
url = {https://doi.org/10.3389/fpls.2021.668562}
}RIS
TY - JOUR TI - Why Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripening. AU - Tartaglia M AU - Sciarrillo R AU - Zuzolo D AU - Amoresano A AU - Illiano A AU - Pinto G AU - Jorrín-Novo JV AU - Guarino C PY - 2021 JO - Frontiers in plant science DO - 10.3389/fpls.2021.668562 UR - https://doi.org/10.3389/fpls.2021.668562 ER -
APA
M, T., R, S., D, Z., A, A., A, I., G, P., JV, J., & C, G. (2021). Why Consumers Prefer Green Friariello Pepper: Changes in the Protein and Metabolite Profiles Along the Ripening.. Frontiers in plant science. https://doi.org/10.3389/fpls.2021.668562
Source records
- pubmed · retrieved 2026-09-26T02:20:40.988Z