African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6863

Full Length Research Paper

Physiological quality of sesame seed harvested at different plant positions and maturity stages

Cristiane Fernandes Lisboa
  • Cristiane Fernandes Lisboa
  • Universidade Estadual de Goiás, Brazil.
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Deyner Damas Aguiar Silva
  • Deyner Damas Aguiar Silva
  • Universidade Estadual de Goiás, Brazil.
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Itamar Rosa Teixeira
  • Itamar Rosa Teixeira
  • Universidade Estadual de Goiás, Brazil.
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André José de Campos
  • André José de Campos
  • Universidade Estadual de Goiás, Brazil.
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Ivano Alessandro Devilla
  • Ivano Alessandro Devilla
  • Universidade Estadual de Goiás, Brazil.
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Alessandro Guerra da Silva
  • Alessandro Guerra da Silva
  • Universidade de Rio Verde, Brazil.
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  •  Received: 08 April 2016
  •  Accepted: 02 June 2016
  •  Published: 28 July 2016

How to cite this article

APA /
Lisboa, C. F., Silva, D. D. A., Teixeira, I. R., de Campos, A. J., Devilla, I. A., & da Silva, A. G. (2016). Physiological quality of sesame seed harvested at different plant positions and maturity stages. African Journal of Agricultural Research, 11(30), 2825-2832.
Chicago /
Cristiane Fernandes Lisboa, Deyner Damas Aguiar Silva, Itamar Rosa Teixeira, Andr&e Jos&e de Campos, Ivano Alessandro Devilla, Alessandro Guerra da Silva. "Physiological quality of sesame seed harvested at different plant positions and maturity stages." African Journal of Agricultural Research 11, no. 30 (2016): 2825-2832.
MLA /
Cristiane Fern, et al. "Physiological quality of sesame seed harvested at different plant positions and maturity stages." African Journal of Agricultural Research 11.30 (2016): 2825-2832.
DOI /
https://doi.org/10.5897/AJAR2016.11102
URL /
https://academicjournals.org/journal/AJAR/article-abstract/C931B4859778

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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