The impact of hot air drying on the physical chemical characteristics, bioactive compounds and antioxidant activity of acerola (Malphigia Emarginata) residue (2015)
- Authors:
- Autor USP: RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidade: FCF
- DOI: 10.1111/jfpp.12213
- Subjects: ACEROLA; ANTIOXIDANTES (ATIVIDADE)
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Processing and Preservation
- ISSN: 1745-4549
- Volume/Número/Paginação/Ano: v. 39, n. 2, p. 131-141, 2015
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
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ABNT
NÓBREGA, Erly M et al. The impact of hot air drying on the physical chemical characteristics, bioactive compounds and antioxidant activity of acerola (Malphigia Emarginata) residue. Journal of Food Processing and Preservation, v. 39, n. 2, p. 131-141, 2015Tradução . . Disponível em: https://doi.org/10.1111/jfpp.12213. Acesso em: 23 jul. 2024. -
APA
Nóbrega, E. M., Oliveira, E. L. de, Genovese, M. I., & Correia, R. T. P. (2015). The impact of hot air drying on the physical chemical characteristics, bioactive compounds and antioxidant activity of acerola (Malphigia Emarginata) residue. Journal of Food Processing and Preservation, 39( 2), 131-141. doi:10.1111/jfpp.12213 -
NLM
Nóbrega EM, Oliveira EL de, Genovese MI, Correia RTP. The impact of hot air drying on the physical chemical characteristics, bioactive compounds and antioxidant activity of acerola (Malphigia Emarginata) residue [Internet]. Journal of Food Processing and Preservation. 2015 ; 39( 2): 131-141.[citado 2024 jul. 23 ] Available from: https://doi.org/10.1111/jfpp.12213 -
Vancouver
Nóbrega EM, Oliveira EL de, Genovese MI, Correia RTP. The impact of hot air drying on the physical chemical characteristics, bioactive compounds and antioxidant activity of acerola (Malphigia Emarginata) residue [Internet]. Journal of Food Processing and Preservation. 2015 ; 39( 2): 131-141.[citado 2024 jul. 23 ] Available from: https://doi.org/10.1111/jfpp.12213 - Isoflavonas en soya y productos de soja: efecto del procesamiento
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Informações sobre o DOI: 10.1111/jfpp.12213 (Fonte: oaDOI API)
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