Use of physiological analyzes to evaluate the quality of different genotypes green coffee to different altitudes.

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dc.contributorMURILO F. TOSTA, UFLA; STTELA DELLYZETE VEIGA F DA ROSA, SAPC; DIEGO E. RIBEIRO, ULFA; DIEGO J. O. ROQUE, UFLA; CAMILA A. DIAS, UFLA; FELIPE M. MIRANDA, UFLA; FLÁVIO M. BORÉM, UFLA.
dc.creatorTOSTA, M. F.
dc.creatorROSA, S. D. V. F. da
dc.creatorRIBEIRO, D. E.
dc.creatorROQUE, D. J. O.
dc.creatorDIAS, C. A.
dc.creatorMIRANDA, F. M.
dc.creatorBORÉM, F. M.
dc.date2017-02-23T11:11:11Z
dc.date2017-02-23T11:11:11Z
dc.date2017-02-23
dc.date2016
dc.date2017-03-17T11:11:11Z
dc.date.accessioned2026-07-01T00:26:28Z
dc.identifierIn: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 26., 2016, Kunming,Yunnan, China. Proceedings... ASIC - Association for Science and Information on Coffee, 2016. p. 116.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1065487
dc.identifier.urihttp://hdl.handle.net/123456789/404090
dc.languageeng
dc.rightsopenAccess
dc.subjectCafé
dc.subjectComposto quimico
dc.subjectGenotipo
dc.subjectCotyledons
dc.titleUse of physiological analyzes to evaluate the quality of different genotypes green coffee to different altitudes.
dc.typeResumo em anais e proceedings

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