Mostrando 61 - 80 Resultados de 4,024 Para Buscar 'floruit~', tiempo de consulta: 8.71s Limitar resultados
  1. 61
    .... With this concern, research on fruit waste valorization into medicinal products has a rich background. This paper...
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  2. 62
  3. 63
    por sS C Kotur
    Publicado 2012
    ... applications are highlighted here. These include root activity studies on important fruit crops using soil...
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  4. 64
    por Z Nadim, E Ahmadi
    Publicado 2016
    ... for the consumers. The most important quality attributes contributing to the marketability of fresh fruit include...
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  5. 65
    .... Bruise area and bruise volume are the most important parameters to evaluate fruit damage occurred...
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  6. 66
    ... males. The short-nosed fruit bat Cynopterus sphinx exhibits resource defence polygyny and one sexually...
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  7. 67
    ... coefficients and their partitions in direct and indirect effects of morphological traits of fruits on the dry...
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  8. 68
    por David E Lewis, Joel Pearson, Sieu K Khuu
    Publicado 2013
    ...Most fruits and other highly color-diagnostic objects have color as a central aspect...
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  9. 69
    ... in a strict linear order. Here, Arbuthnott and colleagues show that mate choice in the fruit fly...
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  10. 70
  11. 71
    por Muneratto,Junior C, Souza,Luiz A
    Publicado 2013
    ...Fruits (pericarps and seeds) of the weedy species Sida rhombifolia L., S. urens L. and S. regnellii...
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  12. 72
    ... of hyperkalaemia. However, eating durian fruit in the background of impaired kidney function is a very rare...
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  13. 73
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  16. 76
    ...Florid osseous dysplasia (FOD) is a benign condition of the jaws in which the normal architecture...
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  17. 77
    ... Pilgerodendron uviferum (D. Don) Florin wood and bark. The molecular structures were elucidated by spectroscopic...
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  18. 78
    Publicado 1981
    Materias: ...Fruit Periodicals....
    Available in Academic Search Premier.
    Electrónico Revista
  19. 79
    ...Abstract Cross-pollination can improve fruit yield, fruit size and nutritional quality of many food...
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  20. 80