Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases (2016)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.ultsonch.2015.10.020
- Subjects: MASSA; ULTRASSOM; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Ultrasonics Sonochemistry
- ISSN: 1350-4177
- Volume/Número/Paginação/Ano: v. 29, p. 413–419, 2016
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
MIANO, Alberto Claudio e IBARZ, Albert e AUGUSTO, Pedro Esteves Duarte. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases. Ultrasonics Sonochemistry, v. 29, p. 413–419, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2015.10.020. Acesso em: 03 mar. 2026. -
APA
Miano, A. C., Ibarz, A., & Augusto, P. E. D. (2016). Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases. Ultrasonics Sonochemistry, 29, 413–419. doi:10.1016/j.ultsonch.2015.10.020 -
NLM
Miano AC, Ibarz A, Augusto PED. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases [Internet]. Ultrasonics Sonochemistry. 2016 ; 29 413–419.[citado 2026 mar. 03 ] Available from: https://doi.org/10.1016/j.ultsonch.2015.10.020 -
Vancouver
Miano AC, Ibarz A, Augusto PED. Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases [Internet]. Ultrasonics Sonochemistry. 2016 ; 29 413–419.[citado 2026 mar. 03 ] Available from: https://doi.org/10.1016/j.ultsonch.2015.10.020 - Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures
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Informações sobre o DOI: 10.1016/j.ultsonch.2015.10.020 (Fonte: oaDOI API)
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