High hydrostatic pressure and high-pressure homogenization processing of fruit juices (2018)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/C2014-0-02764-5
- Subjects: SUCOS DE FRUTAS; HIDROSTÁTICA; HOMOGENEIZAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques
- Volume/Número/Paginação/Ano: 910 p
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
AUGUSTO, Pedro Esteves Duarte e TRIBST, Alline A. L e CRISTIANINI, Marcelo. High hydrostatic pressure and high-pressure homogenization processing of fruit juices. Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Tradução . Amsterdam: Elsevier, 2018. . Disponível em: https://doi.org/10.1016/C2014-0-02764-5. Acesso em: 18 fev. 2026. -
APA
Augusto, P. E. D., Tribst, A. A. L., & Cristianini, M. (2018). High hydrostatic pressure and high-pressure homogenization processing of fruit juices. In Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier. doi:10.1016/C2014-0-02764-5 -
NLM
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier; 2018. [citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/C2014-0-02764-5 -
Vancouver
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier; 2018. [citado 2026 fev. 18 ] Available from: https://doi.org/10.1016/C2014-0-02764-5 - 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/C2014-0-02764-5 (Fonte: oaDOI API)
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