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| Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.author | Matas, A.J. | - |
| dc.contributor.author | Cuartero, Jesús | - |
| dc.contributor.author | Heredia, A. | - |
| dc.date.accessioned | 2008-07-25T11:37:18Z | - |
| dc.date.available | 2008-07-25T11:37:18Z | - |
| dc.date.issued | 2003-08-05 | - |
| dc.identifier.uri | http://hdl.handle.net/10261/6214 | - |
| dc.description.abstract | The specific heat of isolated tomato fruit cuticles and their corresponding cutins have been measured by first time for the physiological temperature in the range of 0–55 °C. Variation of specific heat of the different isolates during fruit growth have been also measured | en_US |
| dc.format.extent | 65234 bytes | - |
| dc.format.mimetype | application/pdf | - |
| dc.language.iso | eng | en_US |
| dc.publisher | Elsevier | en_US |
| dc.relation.ispartofseries | Cuartero | en_US |
| dc.relation.ispartofseries | 3 | en_US |
| dc.rights | closedAccess | en_US |
| dc.subject | Plant cuticle | en_US |
| dc.subject | Plant cutin | en_US |
| dc.subject | Glass transition | en_US |
| dc.subject | Rheological properties | en_US |
| dc.title | Phase transitions in the biopolyester cutin isolated from tomato fruit cuticles | en_US |
| dc.type | artículo | en_US |
| dc.identifier.doi | 10.1016/S0040-6031(03)00357-5 | - |
| dc.description.peerreviewed | Peer reviewed | en_US |
| dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
| item.openairetype | artículo | - |
| item.grantfulltext | none | - |
| item.cerifentitytype | Publications | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
| item.fulltext | No Fulltext | - |
| item.languageiso639-1 | en | - |
| Aparece en las colecciones: | (IHSM) Artículos | |
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