The ultrasound technology for modifying enzyme activity (2016)
- Authors:
- USP affiliated authors: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ ; TREVILIN, JULIA HELLMEISTER - ESALQ
- Unidade: ESALQ
- DOI: 10.17268/sci.agropecu.2016.02.07
- Subjects: ATIVAÇÃO ENZIMÁTICA; COCO; PEROXIDASE; ULTRASSOM
- Keywords: Água de coco
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Scientia Agropecuaria
- ISSN: 2077-9917
- Volume/Número/Paginação/Ano: v. 7, n. 2, p. 145-150, 2016
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
LINDSAY ROJAS, Meliza e TREVILIN, Júlia Hellmeister e AUGUSTO, Pedro Esteves Duarte. The ultrasound technology for modifying enzyme activity. Scientia Agropecuaria, v. 7, n. 2, p. 145-150, 2016Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2016.02.07. Acesso em: 15 fev. 2026. -
APA
Lindsay Rojas, M., Trevilin, J. H., & Augusto, P. E. D. (2016). The ultrasound technology for modifying enzyme activity. Scientia Agropecuaria, 7( 2), 145-150. doi:10.17268/sci.agropecu.2016.02.07 -
NLM
Lindsay Rojas M, Trevilin JH, Augusto PED. The ultrasound technology for modifying enzyme activity [Internet]. Scientia Agropecuaria. 2016 ; 7( 2): 145-150.[citado 2026 fev. 15 ] Available from: https://doi.org/10.17268/sci.agropecu.2016.02.07 -
Vancouver
Lindsay Rojas M, Trevilin JH, Augusto PED. The ultrasound technology for modifying enzyme activity [Internet]. Scientia Agropecuaria. 2016 ; 7( 2): 145-150.[citado 2026 fev. 15 ] Available from: https://doi.org/10.17268/sci.agropecu.2016.02.07 - Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water
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Informações sobre o DOI: 10.17268/sci.agropecu.2016.02.07 (Fonte: oaDOI API)
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