African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6900

Full Length Research Paper

Physiologically meaningful moisture content determination for Brazil nut (Bertholletia excelsa Bonpl.) seeds

Diana Soares Bentes
  • Diana Soares Bentes
  • Tropical Forestry Science Post-Graduation Programme, National Institute for Amazonian Research (INPA), P. O. Box 2223, 69057-970, Manaus, AM, Brazil.
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Geangelo Petene Calvi
  • Geangelo Petene Calvi
  • Biodiversity Coordination, National Institute for Amazonian Research (INPA), P. O. Box 2223, 69057-970, Manaus, AM, Brazil.
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Isolde Dorothea Kossmann Ferraz
  • Isolde Dorothea Kossmann Ferraz
  • Tropical Forestry Science Post-Graduation Programme, National Institute for Amazonian Research (INPA), P. O. Box 2223, 69057-970, Manaus, AM, Brazil.
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  •  Received: 17 October 2018
  •  Accepted: 05 December 2018
  •  Published: 20 December 2018

How to cite this article

APA /
Bentes, D. S., Calvi, G. P., & Ferraz, I. D. K. (2018). Physiologically meaningful moisture content determination for Brazil nut (Bertholletia excelsa Bonpl.) seeds. African Journal of Agricultural Research, 13(51), 2898-2903.
Chicago /
Diana Soares Bentes, Geângelo Petene Calvi and Isolde Dorothea Kossmann Ferraz,  . "Physiologically meaningful moisture content determination for Brazil nut (Bertholletia excelsa Bonpl.) seeds." African Journal of Agricultural Research 13, no. 51 (2018): 2898-2903.
MLA /
Diana Soares Bentes, et al. "Physiologically meaningful moisture content determination for Brazil nut (Bertholletia excelsa Bonpl.) seeds." African Journal of Agricultural Research 13.51 (2018): 2898-2903.
DOI /
https://doi.org/10.5897/AJAR2018.13636
URL /
https://academicjournals.org/journal/AJAR/article-abstract/60D065859578

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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