Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures (2013)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.ifset.2013.01.002
- Subjects: ENZIMAS; HOMOGENEIZAÇÃO; TEMPERATURA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Innovative Food Science and Emerging Technologies
- ISSN: 1466-8564
- Volume/Número/Paginação/Ano: v. 18, p. 83-88, 2013
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
TRIBST, Alline A. L e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures. Innovative Food Science and Emerging Technologies, v. 18, p. 83-88, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2013.01.002. Acesso em: 26 dez. 2025. -
APA
Tribst, A. A. L., Augusto, P. E. D., & Cristianini, M. (2013). Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures. Innovative Food Science and Emerging Technologies, 18, 83-88. doi:10.1016/j.ifset.2013.01.002 -
NLM
Tribst AAL, Augusto PED, Cristianini M. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures [Internet]. Innovative Food Science and Emerging Technologies. 2013 ; 18 83-88.[citado 2025 dez. 26 ] Available from: https://doi.org/10.1016/j.ifset.2013.01.002 -
Vancouver
Tribst AAL, Augusto PED, Cristianini M. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures [Internet]. Innovative Food Science and Emerging Technologies. 2013 ; 18 83-88.[citado 2025 dez. 26 ] Available from: https://doi.org/10.1016/j.ifset.2013.01.002 - Processamento de alimentos por métodos não convencionais
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Informações sobre o DOI: 10.1016/j.ifset.2013.01.002 (Fonte: oaDOI API)
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