Source: Journal of Food Process Engineering. Unidade: ESALQ
Subjects: ANTIOXIDANTES, FEIJÃO, OZÔNIO, HIDRATAÇÃO, COMPOSTOS FENÓLICOS, MICOTOXINAS
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ALEXANDRE, A. P. S et al. Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering, p. 1-6, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpe.12893. Acesso em: 12 nov. 2024.APA
Alexandre, A. P. S., Miano, A. C., Brandão, T. R. S., Miller, F. A., Fundo, J. F., Domingues, M. A. C., et al. (2018). Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity. Journal of Food Process Engineering, 1-6. doi:10.1111/jfpe.12893NLM
Alexandre APS, Miano AC, Brandão TRS, Miller FA, Fundo JF, Domingues MAC, Silva CLM, Augusto PED. Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity [Internet]. Journal of Food Process Engineering. 2018 ; 1-6.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1111/jfpe.12893Vancouver
Alexandre APS, Miano AC, Brandão TRS, Miller FA, Fundo JF, Domingues MAC, Silva CLM, Augusto PED. Ozonation of Adzuki beans (Vigna angularis): effect on the hydration kinetics, phenolic compounds and antioxidant capacity [Internet]. Journal of Food Process Engineering. 2018 ; 1-6.[citado 2024 nov. 12 ] Available from: https://doi.org/10.1111/jfpe.12893
