Source: Program and Abstracts. Conference titles: World Congress of Food Science and Technology. Unidade: ESALQ
Subjects: ALIMENTOS, CIÊNCIA DE ALIMENTOS
ABNT
NOGUEIRA, J N e ALMEIDA, M E M. Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables. 1991, Anais.. Toronto: Canadian Institute of Food Science and Technology, 1991. . Acesso em: 28 out. 2024.APA
Nogueira, J. N., & Almeida, M. E. M. (1991). Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables. In Program and Abstracts. Toronto: Canadian Institute of Food Science and Technology.NLM
Nogueira JN, Almeida MEM. Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables. Program and Abstracts. 1991 ;[citado 2024 out. 28 ]Vancouver
Nogueira JN, Almeida MEM. Investigation into the interaction effects of chemical compounds and heat treatment on polyphenolixidade activity of somu fruits and vegetables. Program and Abstracts. 1991 ;[citado 2024 out. 28 ]