Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages (2018)
- Authors:
- USP affiliated author: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- School: ESALQ
- DOI: 10.1016/j.lwt.2017.11.045
- Subjects: CÁLCIO; CINÉTICA; INIBIDORES DE ENZIMAS; PEROXIDASE; SUCOS DE FRUTAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 89, p. 610-616, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
KUBO, M. T. K; ROJAS, M. L; CURET, S; BOILLEREAUX, L; AUGUSTO, Pedro Esteves Duarte. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. LWT - Food Science and Technology, Amsterdam, v. 89, p. 610-616, 2018. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2017.11.045 > DOI: 10.1016/j.lwt.2017.11.045. -
APA
Kubo, M. T. K., Rojas, M. L., Curet, S., Boillereaux, L., & Augusto, P. E. D. (2018). Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. LWT - Food Science and Technology, 89, 610-616. doi:10.1016/j.lwt.2017.11.045 -
NLM
Kubo MTK, Rojas ML, Curet S, Boillereaux L, Augusto PED. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages [Internet]. LWT - Food Science and Technology. 2018 ; 89 610-616.Available from: http://dx.doi.org/10.1016/j.lwt.2017.11.045 -
Vancouver
Kubo MTK, Rojas ML, Curet S, Boillereaux L, Augusto PED. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages [Internet]. LWT - Food Science and Technology. 2018 ; 89 610-616.Available from: http://dx.doi.org/10.1016/j.lwt.2017.11.045 - Ultrasound (US) enhances the hydration of sorghum (Sorghum bicolor) grains
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Informações sobre o DOI: 10.1016/j.lwt.2017.11.045 (Fonte: oaDOI API)
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