Ultrasound processing of fruit and vegetable juices (2017)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/B978-0-12-804581-7-00007-5
- Subjects: PROCESSAMENTO DE ALIMENTOS; SUCOS DE FRUTAS; SUCOS DE VEGETAIS; ULTRASSOM
- Language: Inglês
- Imprenta:
- Source:
- Título: Ultrasound: advances in food processing and preservation
- Volume/Número/Paginação/Ano: 556 p. il
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
ROJAS, Meliza L e MIANO, Alberto C e AUGUSTO, Pedro Esteves Duarte. Ultrasound processing of fruit and vegetable juices. Ultrasound: advances in food processing and preservation. Tradução . Amsterdam: Elsevier, 2017. p. 556 il. Disponível em: https://doi.org/10.1016/B978-0-12-804581-7-00007-5. Acesso em: 11 fev. 2026. -
APA
Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2017). Ultrasound processing of fruit and vegetable juices. In Ultrasound: advances in food processing and preservation (p. 556 il). Amsterdam: Elsevier. doi:10.1016/B978-0-12-804581-7-00007-5 -
NLM
Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2026 fev. 11 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5 -
Vancouver
Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2026 fev. 11 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5 - 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/B978-0-12-804581-7-00007-5 (Fonte: oaDOI API)
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