Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility (2018)
- Authors:
- USP affiliated authors: BRAZACA, SOLANGE GUIDOLIN CANNIATTI - ESALQ ; AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodchem.2018.06.127
- Subjects: GOIABA; SUCOS DE FRUTAS; ULTRASSOM
- Keywords: Licopeno
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 268, p. 594-601, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CAMPOLI, Stephanie Suarez; ROJAS, Meliza Lindsay; AMARAL, Jose Eduardo Pedroso Gomes do; CANNIATTI-BRAZACA, Solange Guidolin; AUGUSTO, Pedro Esteves Duarte. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, Amsterdam, Elsevier, v. 268, p. 594-601, 2018. Disponível em: < http://dx.doi.org/10.1016/j.foodchem.2018.06.127 > DOI: 10.1016/j.foodchem.2018.06.127. -
APA
Campoli, S. S., Rojas, M. L., Amaral, J. E. P. G. do, Canniatti-Brazaca, S. G., & Augusto, P. E. D. (2018). Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility. Food Chemistry, 268, 594-601. doi:10.1016/j.foodchem.2018.06.127 -
NLM
Campoli SS, Rojas ML, Amaral JEPG do, Canniatti-Brazaca SG, Augusto PED. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility [Internet]. Food Chemistry. 2018 ; 268 594-601.Available from: http://dx.doi.org/10.1016/j.foodchem.2018.06.127 -
Vancouver
Campoli SS, Rojas ML, Amaral JEPG do, Canniatti-Brazaca SG, Augusto PED. Ultrasound processing of guava juice: effect on structure, physical properties and lycopene in vitro accessibility [Internet]. Food Chemistry. 2018 ; 268 594-601.Available from: http://dx.doi.org/10.1016/j.foodchem.2018.06.127 - Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional quality
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Informações sobre o DOI: 10.1016/j.foodchem.2018.06.127 (Fonte: oaDOI API)
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