Fujita, Alice; Borges, Kátia Cristina; Correia, Roberta Targino Pinto; Franco, Bernadette Dora Gombossy de Melo 
; Genovese, Maria Inês
Source: Food Research International. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, CAMU-CAMU, ANTIOXIDANTES (CAPACIDADE)
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FUJITA, Alice et al. Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh). Food Research International, v. 54, n. 1, p. 495-500, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.07.025. Acesso em: 10 jun. 2024.APA
Fujita, A., Borges, K. C., Correia, R. T. P., Franco, B. D. G. de M., & Genovese, M. I. (2013). Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh). Food Research International, 54( 1), 495-500. doi:10.1016/j.foodres.2013.07.025NLM
Fujita A, Borges KC, Correia RTP, Franco BDG de M, Genovese MI. Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh) [Internet]. Food Research International. 2013 ; 54( 1): 495-500.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.025Vancouver
Fujita A, Borges KC, Correia RTP, Franco BDG de M, Genovese MI. Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh) [Internet]. Food Research International. 2013 ; 54( 1): 495-500.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.025
