Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability (2016)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2016.01.011
- Subjects: PÊSSEGO; PROCESSAMENTO DE ALIMENTOS; SUCOS DE FRUTAS
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 82, p. 22–33, 2016
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
ROJAS, Meliza Lindsay et al. Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability. Food Research International, v. 82, p. 22–33, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.01.011. Acesso em: 27 dez. 2025. -
APA
Rojas, M. L., Leite, T. S., Cristianini, M., Alvim, I. D., & Augusto, P. E. D. (2016). Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability. Food Research International, 82, 22–33. doi:10.1016/j.foodres.2016.01.011 -
NLM
Rojas ML, Leite TS, Cristianini M, Alvim ID, Augusto PED. Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability [Internet]. Food Research International. 2016 ; 82 22–33.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodres.2016.01.011 -
Vancouver
Rojas ML, Leite TS, Cristianini M, Alvim ID, Augusto PED. Peach juice processed by the ultrasound technology: changes in its microstructure improve its physical properties and stability [Internet]. Food Research International. 2016 ; 82 22–33.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodres.2016.01.011 - Princípios de tecnologia de alimentos
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Informações sobre o DOI: 10.1016/j.foodres.2016.01.011 (Fonte: oaDOI API)
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