Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables (1991)
- Authors:
- Autor USP: NOGUEIRA, JOAO NUNES - ESALQ
- Unidade: ESALQ
- Subjects: ALIMENTOS; CIÊNCIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: Canadian Institute of Food Science and Technology
- Publisher place: Toronto
- Date published: 1991
- Source:
- Título: Program and Abstracts
- Conference titles: World Congress of Food Science and Technology
-
ABNT
NOGUEIRA, J N e ALMEIDA, M E M. Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables. 1991, Anais.. Toronto: Canadian Institute of Food Science and Technology, 1991. . Acesso em: 03 jan. 2026. -
APA
Nogueira, J. N., & Almeida, M. E. M. (1991). Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables. In Program and Abstracts. Toronto: Canadian Institute of Food Science and Technology. -
NLM
Nogueira JN, Almeida MEM. Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables. Program and Abstracts. 1991 ;[citado 2026 jan. 03 ] -
Vancouver
Nogueira JN, Almeida MEM. Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables. Program and Abstracts. 1991 ;[citado 2026 jan. 03 ] - Estudo sobre o processamento do palmito (euterpe edulis mart.) Por apertizacao
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- Comparative effects of heat , s'O IND.2' and ascorbic acid on polyphenoloxidase and peroxidase activities of some fruits and vegetables
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