Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/3266
DC FieldValueLanguage
dc.contributor.authorKanellis, Angelos K.-
dc.contributor.authorManganaris, George A.-
dc.contributor.otherΜαγγανάρης, Γιώργος Α.-
dc.date.accessioned2015-03-23T12:32:57Z-
dc.date.accessioned2015-12-08T07:38:22Z-
dc.date.available2015-03-23T12:32:57Z-
dc.date.available2015-12-08T07:38:22Z-
dc.date.issued2014-07-16-
dc.identifier.citationFruit Ripening: Physiology, Signalling and Genomics, July 16, 2014, Pages 99-126en_US
dc.identifier.isbn978-1-84593-962-5-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/3266-
dc.language.isoenen_US
dc.rights© 2015 CABIen_US
dc.subjectAntioxidanten_US
dc.subjectBioactive compoundsen_US
dc.subjectFruitsen_US
dc.titleAntioxidants and bioactive compounds in fruitsen_US
dc.typeBook Chapteren_US
dc.linkhttp://www.cabi.org/bookshop/book/9781845939625en_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationAristotle University of Thessalonikien_US
dc.subject.categoryAGRICULTURAL SCIENCESen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.subject.categoryOther Agricultural Sciencesen_US
dc.countryCyprusen_US
dc.countryGreeceen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.dept.handle123456789/70en
cut.common.academicyear2013-2014en_US
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_3248-
item.cerifentitytypePublications-
item.openairetypebookPart-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0002-5849-6104-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
Appears in Collections:Κεφάλαια βιβλίων/Book chapters
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