Influence of processing on the phenolic compounds of feijoa pulp (Feijoa sellowiana) (2020)
Fonte: Journal of Food Bioactives. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, COMPONENTES PRINCIPAIS, COMPOSTOS FENÓLICOS, FRUTAS TROPICAIS, IRRADIAÇÃO DE ALIMENTOS, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS
ABNT
CASTELUCCI, Ana Carolina Leme et al. Influence of processing on the phenolic compounds of feijoa pulp (Feijoa sellowiana). Journal of Food Bioactives, v. 11, p. 66-74, 2020Tradução . . Disponível em: https://doi.org/10.31665/JFB.2020.11238. Acesso em: 13 maio 2024.APA
Castelucci, A. C. L., Toledo, N. M. V. de, Juliano, F. F., Silva, P. P. M. da, & Spoto, M. H. F. (2020). Influence of processing on the phenolic compounds of feijoa pulp (Feijoa sellowiana). Journal of Food Bioactives, 11, 66-74. doi:10.31665/JFB.2020.11238NLM
Castelucci ACL, Toledo NMV de, Juliano FF, Silva PPM da, Spoto MHF. Influence of processing on the phenolic compounds of feijoa pulp (Feijoa sellowiana) [Internet]. Journal of Food Bioactives. 2020 ; 11 66-74.[citado 2024 maio 13 ] Available from: https://doi.org/10.31665/JFB.2020.11238Vancouver
Castelucci ACL, Toledo NMV de, Juliano FF, Silva PPM da, Spoto MHF. Influence of processing on the phenolic compounds of feijoa pulp (Feijoa sellowiana) [Internet]. Journal of Food Bioactives. 2020 ; 11 66-74.[citado 2024 maio 13 ] Available from: https://doi.org/10.31665/JFB.2020.11238