Ascorbic acid stability in fruit juices during thermosonication (2017)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.ultsonch.2017.01.029
- Subjects: ÁCIDOS ASCÓRBICOS; SUCOS DE FRUTAS; VITAMINA C; PROCESSAMENTO DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Ultrasonics Sonochemistry
- ISSN: 1350-4177
- Volume/Número/Paginação/Ano: v. 37, p. 375-381, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
AGUILAR, Karla et al. Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, v. 37, p. 375-381, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2017.01.029. Acesso em: 24 abr. 2024. -
APA
Aguilar, K., Garvin, A., Ibarz, A., & Augusto, P. E. D. (2017). Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, 37, 375-381. doi:10.1016/j.ultsonch.2017.01.029 -
NLM
Aguilar K, Garvin A, Ibarz A, Augusto PED. Ascorbic acid stability in fruit juices during thermosonication [Internet]. Ultrasonics Sonochemistry. 2017 ; 37 375-381.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.ultsonch.2017.01.029 -
Vancouver
Aguilar K, Garvin A, Ibarz A, Augusto PED. Ascorbic acid stability in fruit juices during thermosonication [Internet]. Ultrasonics Sonochemistry. 2017 ; 37 375-381.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.ultsonch.2017.01.029 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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Informações sobre o DOI: 10.1016/j.ultsonch.2017.01.029 (Fonte: oaDOI API)
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