Results 171 to 180 of about 13,730 (209)
Thermodynamic properties of water sorption in lulo pulp encapsulated powder
, 2014 Gabas, Ana Lucia +3 more
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Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt. [PDF]
J Food Sci TechnolAkalan M +6 more
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Annals of Economic and Social Measurement, Volume 3, number 4 [PDF]
Dale W. Jorgenson, Jean-Jacques Laffont
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Lulo (Solanum quitoense Lam.) reproductive physiology: A review
Scientia Horticulturae, 2018Abstract Lulo is an important fruit crop, which is considered the “golden fruit” of the Andes. It belongs to the Solanaceae family with two main geographical varieties, quitoense, which is spineless and septentrionale, bearing thorns. Flowers occur on inflorescences that bear both female-sterile (staminate) and hermaphroditic flowers.
Fernando Ramirez
exaly +2 more sources
Volatile constituents of lulo (Solanum vestissimum D.) fruit
Journal of Agricultural and Food Chemistry, 1991Margoth Suarez, Carmenza Duque
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In vitro multiplication of lulo (Solanum quitoense Lamarck) for preservation purposes
Agro Productividad, 2023The objective of the present study was to evaluate the effect of treatment, temperature and time using the minimum growth technique under in vitro conditions on stems with a length of 2 mm of Solanum quitoense. There were 8 treatments with different concentrations of mannitol, sucrose and Murashige and Skoog(1962) (0 ,5g L-1, 10 g L-1, 15 g L-1, 20 g L-
Cruz-García, Nayeli I. +3 more
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2013
En este clip tecnológico se presenta la cosecha del cultivo de lulo y su recolección.
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En este clip tecnológico se presenta la cosecha del cultivo de lulo y su recolección.
openaire +1 more source