High-pressure homogenization on food enzymes (2021)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; KUBO, MIRIAN TIAKI KANEIWA - EP
- Unidades: ESALQ; EP
- DOI: 10.1016/B978-0-08-100596-5.22999-5
- Subjects: BIOQUÍMICA DE ALIMENTOS; HOMOGENEIZAÇÃO; ENZIMAS; QUALIDADE DOS ALIMENTOS; TECNOLOGIA DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Innovative food processing technologies: a comprehensive review
- Volume/Número/Paginação/Ano: v. 3
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
LEITE JÚNIOR, Bruno R. C et al. High-pressure homogenization on food enzymes. Innovative food processing technologies: a comprehensive review. Tradução . Amsterdam: Elsevier, 2021. v. 3. . Disponível em: https://doi.org/10.1016/B978-0-08-100596-5.22999-5. Acesso em: 01 nov. 2024. -
APA
Leite Júnior, B. R. C., Kubo, M. T. K., Augusto, P. E. D., & Atribst, A. A. L. (2021). High-pressure homogenization on food enzymes. In Innovative food processing technologies: a comprehensive review (Vol. 3). Amsterdam: Elsevier. doi:10.1016/B978-0-08-100596-5.22999-5 -
NLM
Leite Júnior BRC, Kubo MTK, Augusto PED, Atribst AAL. High-pressure homogenization on food enzymes [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.22999-5 -
Vancouver
Leite Júnior BRC, Kubo MTK, Augusto PED, Atribst AAL. High-pressure homogenization on food enzymes [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.22999-5 - High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile
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Informações sobre o DOI: 10.1016/B978-0-08-100596-5.22999-5 (Fonte: oaDOI API)
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