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Dry matter of cooked fruit

Dry matter was obtained by placing fresh samples of ground fruit in an oven at 40 °C for 48 hours

Crop
bactris
Original language
Spanish
Version
2015
Descriptor category
CHARACTERIZATION
Maintained by
CATIE Tropical Agricultural Research and Higher Education Center
Descriptor definition
Descriptor type
NUMERIC
Database name
MSCOCIDO
Unit of measurement
g
Crop descriptors
    Descriptores morfológicos y bioquímicos para Bactris gasipaes
Datasets
    Caracterización morfológica y bioquímica de 40 accesiones de Bactris gasipaes del CATIE
Record metadata
UUID
44f556c3-2fda-4aae-9930-4db67ba8784d
Record version
4
Last updated
29 September 2024