Mostrar el registro sencillo del ítem

Packham’s Triumph Pears (Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil

dc.contributor.authorPeralta-Ruiz, Yeimmy
dc.contributor.otherGrande-Tovar, Carlos David
dc.contributor.otherNavia Porras, Diana Paola
dc.contributor.otherSinning-Mangonez, Angie
dc.contributor.otherDelgado-Ospina, Johannes
dc.contributor.otherGonzález-Locarno, María
dc.contributor.otherMaza Pautt, Yarley
dc.contributor.otherChaves-López, Clemencia
dc.date.accessioned2022-12-17T02:47:00Z
dc.date.available2022-12-17T02:47:00Z
dc.date.issued2021-01-30
dc.date.submitted2020-12-03
dc.identifier.citationPeralta-Ruiz, Y.; Grande-Tovar, C.D.; Navia Porras, D.P.; Sinning-Mangonez, A.; Delgado-Ospina, J.; González-Locarno, M.; Maza Pautt, Y.; Chaves-López, C. Packham’s Triumph Pears (Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oil. Molecules 2021, 26, 725. https://doi.org/10.3390/ molecules26030725spa
dc.identifier.urihttps://hdl.handle.net/20.500.12834/1130
dc.description.abstract: Pears (Pyrus communis L.) cv. Packham’s Triumph are very traditional for human consumption, but pear is a highly perishable climacteric fruit with a short shelf-life affected by several diseases with a microbial origin. In this study, a protective effect on the quality properties of pears was evidenced after the surface application of chitosan-Ruta graveolens essential oil coatings (CS + RGEO) in four different concentrations (0, 0.5, 1.0 and 1.5 %, v/v) during 21 days of storage under 18 ◦C. After 21 days of treatment, a weight loss reduction of 10% (from 40.2 ± 5.3 to 20.3 ± 3.9) compared to the uncoated pears was evident with CS + RGEO 0.5%. All the fruits’ physical-chemical properties evidenced a protective effect of the coatings. The maturity index increased for all the treatments. However, the pears with CS + RGEO 1.5% were lower (70.21) than the uncoated fruits (98.96). The loss of firmness for the uncoated samples was higher compared to the coated samples. The pears’ most excellent mechanical resistance was obtained with CS + RGEO 0.5% after 21 days of storage, both for compression resistance (7.42 kPa) and force (22.7 N). Microbiological studies demonstrated the protective power of the coatings. Aerobic mesophilic bacteria and molds were significantly reduced (in 3 Log CFU/g compared to control) using 15 µL/mL of RGEO, without affecting consumer perception. The results presented in this study showed that CS + RGEO coatings are promising in the post-harvest treatment of pears.spa
dc.format.mimetypeapplication/pdfspa
dc.language.isoengspa
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.sourcemoleculesspa
dc.titlePackham’s Triumph Pears (Pyrus communis L.) Post-Harvest Treatment during Cold Storage Based on Chitosan and Rue Essential Oilspa
dcterms.bibliographicCitationUnited States Department of Agriculture. Fresh Apples, Grapes, and Pears: World Markets and Trade. Available online: https://www.fas.usda.gov/data/fresh-apples-grapes-and-pears-world-markets-and-trade (accessed on 21 December 2020).spa
dcterms.bibliographicCitationMari, M.; Bertolini, P.; Pratella, G.C. Non-conventional methods for the control of post-harvest pear diseases. J. Appl. Microbiol. 2003, 94, 761–766. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationWenneker, M.; Thomma, B.P.H.J. Latent postharvest pathogens of pome fruit and their management: From single measures to a systems intervention approach. Eur. J. Plant Pathol. 2020, 156, 663–681. [CrossRef]spa
dcterms.bibliographicCitationSardella, D.; Muscat, A.; Brincat, J.-P.; Gatt, R.; Decelis, S.; Valdramidis, V. A Comprehensive Review of the Pear Fungal Diseases. Int. J. Fruit Sci. 2016, 16, 351–377. [CrossRef]spa
dcterms.bibliographicCitationDave, R.K.; Rao, T.V.R.; Nandane, A.S. Improvement of post-harvest quality of pear fruit with optimized composite edible coating formulations. J. Food Sci. Technol. 2017, 54, 3917–3927. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationScramin, J.A.; de Britto, D.; Forato, L.A.; Bernardes-Filho, R.; Colnago, L.A.; Assis, O.B.G. Characterisation of zein–oleic acid films and applications in fruit coating. Int. J. Food Sci. Technol. 2011, 46, 2145–2152. [CrossRef]spa
dcterms.bibliographicCitationJu, Z.; Duan, Y.; Ju, Z. Plant oil emulsion modifies internal atmosphere, delays fruit ripening, and inhibits internal browning in Chinese pears. Postharvest Biol. Technol. 2000, 20, 243–250. [CrossRef]spa
dcterms.bibliographicCitationHussain, P.R.; Meena, R.S.; Dar, M.A.; Wani, A.M. Carboxymethyl cellulose coating and low-dose gamma irradiation improves storage quality and shelf life of pear (Pyrus communis L., Cv. Bartlett/William). J. Food Sci. 2010, 75, M586–M596. [CrossRef]spa
dcterms.bibliographicCitationRomanazzi, G.; Feliziani, E.; Baños, S.B.; Sivakumar, D. Shelf life extension of fresh fruit and vegetables by chitosan treatment. Crit. Rev. Food Sci. Nutr. 2017, 57, 579–601. [CrossRef]spa
dcterms.bibliographicCitation. Rajestary, R.; Landi, L.; Romanazzi, G. Chitosan and postharvest decay of fresh fruit: Meta-analysis of disease control and antimicrobial and eliciting activities. Compr. Rev. Food Sci. Food Saf. 2021, 20, 563–582.spa
dcterms.bibliographicCitationDeng, Z.; Jung, J.; Simonsen, J.; Zhao, Y. Cellulose nanocrystals Pickering emulsion incorporated chitosan coatings for improving storability of postharvest Bartlett pears (Pyrus communis) during long-term cold storage. Food Hydrocoll. 2018, 84, 229–237. [CrossRef]spa
dcterms.bibliographicCitationRosenbloom, R.A.; Wang, W.; Zhao, Y. Delaying ripening of ‘Bartlett’ pears (Pyrus communis) during long-term simulated industrial cold storage: Mechanisms and validation of chitosan coatings with cellulose nanocrystals Pickering emulsions. LWT 2020, 122, 109053. [CrossRef]spa
dcterms.bibliographicCitation. Kerch, G. Chitosan films and coatings prevent losses of fresh fruit nutritional quality: A review. Trends Food Sci. Technol. 2015, 46, 159–166. [CrossRef]spa
dcterms.bibliographicCitation. Wolters, B.; Eilert, U. Antimicrobial substances in callus cultures of Ruta graveolens. Planta Med. 1981, 43, 166–174. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationHaddouchi, F.; Chaouche, T.M.; Zaouali, Y.; Ksouri, R.; Attou, A.; Benmansour, A. Chemical composition and antimicrobial activity of the essential oils from four Ruta species growing in Algeria. Food Chem. 2013, 141, 253–258. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationPeralta-Ruiz, Y.; Grande Tovar, C.G.; Sinning-Mangonez, A.; Bermont, D.; Pérez Cordero, A.; Paparella, A.; Chaves-López, C. Colletotrichum gloesporioides inhibition using chitosan-Ruta graveolens L essential oil coatings: Studies in vitro and in situ on Carica papaya fruit. Int. J. Food Microbiol. 2020, 326, 108649. [CrossRef]spa
dcterms.bibliographicCitationMohammadi, A.; Hashemi, M.; Hosseini, S.M. Nanoencapsulation of Zataria multiflora essential oil preparation and characterization with enhanced antifungal activity for controlling Botrytis cinerea, the causal agent of gray mould disease. Innov. food Sci. Emerg. Technol. 2015, 28, 73–80. [CrossRef]spa
dcterms.bibliographicCitationGrande-Tovar, C.D.; Chaves-Lopez, C.; Serio, A.; Rossi, C.; Paparella, A. Chitosan coatings enriched with essential oils: Effects on fungi involve in fruit decay and mechanisms of action. Trends Food Sci. Technol. 2018, 78, 61–71. [CrossRef]spa
dcterms.bibliographicCitationGrande Tovar, C.D.; Delgado-Ospina, J.; Navia Porras, D.P.; Peralta-Ruiz, Y.; Cordero, A.P.; Castro, J.I.; Valencia, C.; Noé, M.; Mina, J.H.; Chaves López, C. Colletotrichum gloesporioides Inhibition In Situ by Chitosan-Ruta graveolens Essential Oil Coatings: Effect on Microbiological, Physicochemical, and Organoleptic Properties of Guava (Psidium guajava L.) during Room Temperature Storage. Biomolecules 2019, 9, 399. [CrossRef]spa
dcterms.bibliographicCitationGonzález-Locarno, M.; Maza Pautt, Y.; Albis, A.; Florez López, E.; Grande Tovar, D.C. Assessment of Chitosan-Rue (Ruta graveolens L.) Essential Oil-Based Coatings on Refrigerated Cape Gooseberry (Physalis peruviana L.) Quality. Appl. Sci. 2020, 10, 2684. [CrossRef]spa
dcterms.bibliographicCitationPeralta-Ruiz, Y.; Grande Tovar, C.D.; Sinning-Mangonez, A.; Coronell, E.A.; Marino, M.F.; Chaves-Lopez, C. Reduction of Postharvest Quality Loss and Microbiological Decay of Tomato “Chonto”(Solanum lycopersicum L.) Using Chitosan-E Essential Oil-Based Edible Coatings under Low-Temperature Storage. Polymers 2020, 12, 1822. [CrossRef]spa
dcterms.bibliographicCitationXiao, C.; Zhu, L.; Luo, W.; Song, X.; Deng, Y. Combined action of pure oxygen pretreatment and chitosan coating incorporated with rosemary extracts on the quality of fresh-cut pears. Food Chem. 2010, 121, 1003–1009. [CrossRef]spa
dcterms.bibliographicCitationOsorio, S.; Scossa, F.; Fernie, A. Molecular regulation of fruit ripening. Front. Plant Sci. 2013, 4, 198. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationLira, B.S.; Rosado, D.; Almeida, J.; de Souza, A.P.; Buckeridge, M.S.; Purgatto, E.; Guyer, L.; Hörtensteiner, S.; Freschi, L.; Rossi, M. Pheophytinase knockdown impacts carbon metabolism and nutraceutical content under normal growth conditions in tomato. Plant Cell Physiol. 2016, 57, 642–653. [CrossRef] [PubMed]spa
dcterms.bibliographicCitation. Saki, M.; ValizadehKaji, B.; Abbasifar, A.; Shahrjerdi, I. Effect of chitosan coating combined with thymol essential oil on physicochemical and qualitative properties of fresh fig (Ficus carica L.) fruit during cold storage. J. Food Meas. Charact. 2019, 13, 1147–1158. [CrossRef]spa
dcterms.bibliographicCitationGao, Z.; Zhang, C.; Luo, M.; Wu, Y.; Duan, S.; Li, J.; Wang, L.; Song, S.; Xu, W.; Wang, S. Proteomic analysis of pear (Pyrus pyrifolia) ripening process provides new evidence for the sugar/acid metabolism difference between core and mesocarp. Proteomics 2016, 16, 3025–3041. [CrossRef]spa
dcterms.bibliographicCitationLin, L.; Wang, B.; Wang, M.; Cao, J.; Zhang, J.; Wu, Y.; Jiang, W. Effects of a chitosan-based coating with ascorbic acid on post-harvest quality and core browning of ‘Yali’pears (Pyrus bertschneideri Rehd.). J. Sci. Food Agric. 2008, 88, 877–884. [CrossRef]spa
dcterms.bibliographicCitationArabpoor, B.; Yousefi, S.; Weisany, W.; Ghasemlou, M. Multifunctional coating composed of Eryngium campestre L. essential oil encapsulated in nano-chitosan to prolong the shelf-life of fresh cherry fruits. Food Hydrocoll. 2021, 111, 106394. [CrossRef]spa
dcterms.bibliographicCitationShao, X.; Cao, B.; Xu, F.; Xie, S.; Yu, D.; Wang, H. Effect of postharvest application of chitosan combined with clove oil against citrus green mold. Postharvest Biol. Technol. 2015, 99. [CrossRef]spa
dcterms.bibliographicCitation. Fernie, A.R.; Carrari, F.; Sweetlove, L.J. Respiratory metabolism: Glycolysis, the TCA cycle and mitochondrial electron transport. Curr. Opin. Plant Biol. 2004, 7, 254–261. [CrossRef]spa
dcterms.bibliographicCitationBatista-Silva, W.; Nascimento, V.L.; Medeiros, D.B.; Nunes-Nesi, A.; Ribeiro, D.M.; Zsögön, A.; Araújo, W.L. Modifications in organic acid profiles during fruit development and ripening: Correlation or Causation? Front. Plant Sci. 2018, 9. [CrossRef]spa
dcterms.bibliographicCitationBarreto, T.A.; Andrade, S.C.A.; Maciel, J.F.; Arcanjo, N.M.O.; Madruga, M.S.; Meireles, B.; Cordeiro, Â.M.T.; Souza, E.L.; Magnani, M. A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit. Front. Microbiol. 2016, 7, 1724. [CrossRef]spa
dcterms.bibliographicCitationSabır, A.; Sabır, F.K.; Kara, Z. Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage. J. Food Sci. Technol. 2011, 48, 312–318. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationCosme Silva, G.M.; Silva, W.B.; Medeiros, D.B.; Salvador, A.R.; Cordeiro, M.H.M.; da Silva, N.M.; Santana, D.B.; Mizobutsi, G.P. The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage. Food Chem. 2017, 237, 372–378. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationMartínez, K.; Ortiz, M.; Albis, A.; Gilma Gutiérrez Castañeda, C.; Valencia, E.M.; Grande Tovar, D.C. The Effect of Edible Chitosan Coatings Incorporated with Thymus capitatus Essential Oil on the Shelf-Life of Strawberry (Fragaria x ananassa) during Cold Storage. Biomolecules 2018, 8, 155. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationHo, Q.T.; Verboven, P.; Verlinden, B.E.; Nicolaï, B.M. A model for gas transport in pear fruit at multiple scales. J. Exp. Bot. 2010, 61, 2071–2081. [CrossRef]spa
dcterms.bibliographicCitationHo, Q.T.; Hertog, M.L.A.T.M.; Verboven, P.; Ambaw, A.; Rogge, S.; Verlinden, B.E.; Nicolaï, B.M. Down-regulation of respiration in pear fruit depends on temperature. J. Exp. Bot. 2018, 69, 2049–2060. [CrossRef]spa
dcterms.bibliographicCitationArmstrong, W.; Beckett, P.M. Experimental and modelling data contradict the idea of respiratory down-regulation in plant tissues at an internal [O2] substantially above the critical oxygen pressure for cytochrome oxidase. New Phytol. 2011, 190, 431–441. [CrossRef]spa
dcterms.bibliographicCitationOliveira, M.; Abadias, M.; Usall, J.; Torres, R.; Teixidó, N.; Viñas, I. Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables–A review. Trends Food Sci. Technol. 2015, 46, 13–26. [CrossRef]spa
dcterms.bibliographicCitationLi, X.; Jiang, Y.; Li, W.; Tang, Y.; Yun, J. Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants. Food Sci. Technol. Int. 2014, 20, 99–108. [CrossRef]spa
dcterms.bibliographicCitationTeixeira, G.H.A.; Cunha Júnior, L.C.; Ferraudo, A.S.; Durigan, J.F. Quality of guava (Psidium guajava L. cv. Pedro Sato) fruit stored in low-O2 controlled atmospheres is negatively affected by increasing levels of CO2. Postharvest Biol. Technol. 2016, 111, 62–68. [CrossRef]spa
dcterms.bibliographicCitationSahraei Khosh Gardesh, A.; Badii, F.; Hashemi, M.; Ardakani, A.Y.; Maftoonazad, N.; Gorji, A.M. Effect of nanochitosan based coating on climacteric behavior and postharvest shelf-life extension of apple cv. Golab Kohanz. LWT 2016, 70, 33–40. [CrossRef]spa
dcterms.bibliographicCitationEshghi, S.; Hashemi, M.; Mohammadi, A.; Badii, F.; Mohammadhoseini, Z.; Ahmadi, K. Effect of Nanochitosan-Based Coating With and Without Copper Loaded on Physicochemical and Bioactive Components of Fresh Strawberry Fruit (Fragaria x ananassa Duchesne) During Storage. Food Bioprocess Technol. 2014, 7, 2397–2409. [CrossRef]spa
dcterms.bibliographicCitationGao, P.; Zhu, Z.; Zhang, P. Effects of chitosan–glucose complex coating on postharvest quality and shelf life of table grapes. Carbohydr. Polym. 2013, 95, 371–378. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationYahia, E.M.; Carrillo-Lopez, A. Postharvest physiology and biochemistry of fruits and vegetables; Woodhead Publishing: Cambridge, UK, 2018; ISBN 0128132795.spa
dcterms.bibliographicCitationDai, L.; Zhang, J.; Cheng, F. Cross-linked starch-based edible coating reinforced by starch nanocrystals and its preservation effect on graded Huangguan pears. Food Chem. 2020, 311, 125891. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationPorras, D.P.N.; Suárez, M.G.; Umaña, J.H.; Perdomo, L.G.P. Optimization of Physical, Optical and Barrier Properties of Films Made from Cassava Starch and Rosemary Oil. J. Polym. Environ. 2019, 27, 127–140. [CrossRef]spa
dcterms.bibliographicCitationZhou, R.; Mo, Y.; Li, Y.; Zhao, Y.; Zhang, G.; Hu, Y. Quality and internal characteristics of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) treated with different kinds of coatings during storage. Postharvest Biol. Technol. 2008, 49, 171–179. [CrossRef]spa
dcterms.bibliographicCitationCalvo, G.; Candan, A.P. Guía Para la Identificación de Fisiopatías en Peras y Manzanas, 1st ed.; INTA, Ed.; Ministerio de Agroindustria: Alto Valle, Argentina, 2010.spa
dcterms.bibliographicCitation. Adi, D.D.; Oduro, I.N.; Tortoe, C. Physicochemical changes in plantain during normal storage ripening. Sci. African 2019, 6. [CrossRef]spa
dcterms.bibliographicCitationSalehi, F.; Kashaninejad, M. Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying. Inf. Process. Agric. 2018, 5, 516–523. [CrossRef]spa
dcterms.bibliographicCitationGrande-Tovar, C.D.; Serio, A.; Delgado-Ospina, J.; Paparella, A.; Rossi, C.; Chaves-López, C. Chitosan films incorporated with Thymus capitatus essential oil: Mechanical properties and antimicrobial activity against degradative bacterial species isolated from tuna (Thunnus sp.) and swordfish (Xiphias gladius). J. Food Sci. Technol. 2018, 55. [CrossRef]spa
dcterms.bibliographicCitationDuan, C.; Meng, X.; Meng, J.; Khan, I.H.; Dai, L.; Khan, A.; An, X. Chitosan as A Preservative for Fruits and Vegetables: A Review on Chemistry and Antimicrobial Properties. J. Bioresour. Bioprod. 2019, 4, 11–21.spa
dcterms.bibliographicCitationAbd El-Hack, M.E.; El-Saadony, M.T.; Shafi, M.E.; Zabermawi, N.M.; Arif, M.; Batiha, G.E.; Khafaga, A.F.; Abd El-Hakim, Y.M.; Al-Sagheer, A.A. Antimicrobial and antioxidant properties of chitosan and its derivatives and their applications: A review. Int. J. Biol. Macromol. 2020, 164, 2726–2744. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationPerdones, A.; Sánchez-González, L.; Chiralt, A.; Vargas, M. Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry. Postharvest Biol. Technol. 2012, 70, 32–41. [CrossRef]spa
dcterms.bibliographicCitationChiralt, A.; Martínez-Navarrete, N.; Martínez-Monzó, J.; Talens, P.; Moraga, G.; Ayala, A.; Fito, P. Changes in mechanical properties throughout osmotic processes: Cryoprotectant effect. J. Food Eng. 2001, 49, 129–135. [CrossRef]spa
dcterms.bibliographicCitation. Grande-tovar, C.D.; Chaves-Lopez, C.; Viuda-Martos, M.; Serio, A.; Delgado-Ospina, J.; Perez-Alvarez, J.A.; Ospina, N.; Palmieri, S.; Paparella, A.; la Tora, S.; et al. Sub-lethal concentrations of Colombian Austroeupatorium inulifolium (H. B. K.) essential oil and its effect on fungal growth and the production of enzymes. Ind. Crops Prod. 2016, 87, 315–323. [CrossRef]spa
dcterms.bibliographicCitationXu, Q.; Xing, Y.; Che, Z.; Guan, T.; Zhang, L.; Bai, Y.; Gong, L. Effect of chitosan coating and oil fumigation on the microbiological and quality safety of fresh-cut pear. J. Food Saf. 2013, 33, 179–189. [CrossRef]spa
dcterms.bibliographicCitationdos Santos, N.S.T.; Athayde Aguiar, A.J.A.; Vasconcelos de Oliveira, C.E.; Veríssimo de Sales, C.; de Melo e Silva, S.; Sousa da Silva, R.; Montenegro Stamford, T.C.; de Souza, E.L. Efficacy of the application of a coating composed of chitosan and Origanum vulgare L. essential oil to control Rhizopus stolonifer and Aspergillus niger in grapes (Vitis labrusca L.). Food Microbiol. 2012, 32, 345–353. [CrossRef] [PubMed]spa
dcterms.bibliographicCitationOliveira, P.D.L.; de Oliveira, K.Á.R.; dos Santos Vieira, W.A.; Câmara, M.P.S.; de Souza, E.L. Control of anthracnose caused by Colletotrichum species in guava, mango and papaya using synergistic combinations of chitosan and Cymbopogon citratus (D.C. ex Nees) Stapf. essential oil. Int. J. Food Microbiol. 2018, 266, 87–94. [CrossRef]spa
dcterms.bibliographicCitationLi, L.; Yuan, H. Chromoplast biogenesis and carotenoid accumulation. Arch. Biochem. Biophys. 2013, 539, 102–109. [CrossRef]spa
dcterms.bibliographicCitationFeliziani, E.; Landi, L.; Romanazzi, G. Preharvest treatments with chitosan and other alternatives to conventional fungicides to control postharvest decay of strawberry. Carbohydr. Polym. 2015, 132, 111–117. [CrossRef]spa
datacite.rightshttp://purl.org/coar/access_right/c_abf2spa
oaire.resourcetypehttp://purl.org/coar/resource_type/c_2df8fbb1spa
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
dc.audiencePúblico generalspa
dc.identifier.doi10.3390/ molecules26030725
dc.identifier.instnameUniversidad del Atlánticospa
dc.identifier.reponameRepositorio Universidad del Atlánticospa
dc.rights.ccAttribution-NonCommercial 4.0 International*
dc.subject.keywordsantifungal; chitosan; Ruta graveolens essential oilspa
dc.type.driverinfo:eu-repo/semantics/articlespa
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersionspa
dc.type.spaArtículospa
dc.publisher.placeBarranquillaspa
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessspa
dc.publisher.disciplineIngeniería Agroindustrialspa
dc.publisher.sedeSede Nortespa


Ficheros en el ítem

Thumbnail
Nombre:
molecules-26-00725.pdf
Tamaño:
2.970Mb
Formato:
PDF
Ver/
Thumbnail
Nombre:
license_rdf
Tamaño:
914bytes
Formato:
application/rdf+xml
Ver/

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem

http://creativecommons.org/licenses/by-nc/4.0/
Excepto si se señala otra cosa, la licencia del ítem se describe como http://creativecommons.org/licenses/by-nc/4.0/

UNIVERSIDAD DEL ATLÁNTICO

Institución Pública de Educación Superior | Sujeta a la inspección y vigilancia del Ministerio de Educación Nacional | Nit. 890102257-3
Sede Norte: Carrera 30 Número 8- 49 Puerto Colombia - Atlántico | Sede Centro: Carrera 43 Número 50 - 53 Barranquilla- Atlántico.
Bellas Artes- Museo de Antropología: Calle 68 Número 53- 45 Barranquilla- Atlántico | Sede Regional Sur: Calle 7 No. 23-5 Barrio Abajo Suan- Atlántico
Línea de atención: PBX: (57) (5) 3852266 | Atlántico- Colombia | © Universidad del Atlántico
#UniversidadDeTodos

Resolución de lineamientos del repositorio - Estatuto de propiedad intelectual - Formato para trabajos de grado - Politicas Repositorio Institucional

Tecnología DSpace implementada por