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Artigo de periodico
Pequi mesocarp:: a new source of pectin to produce biodegradable film for application as food packaging (2022)
Siqueira, Rafaela Anunciação; Veras, July Maendra Lopes; Sousa, Tainara Leal de; Farias, Patrícia Marques de; Oliveira Filho, Josemar Gonçalves de; Bertolo, Mirella Romanelli Vicente ; Egea, Mariana Buranelo; Plácido, Geovana Rocha
Source: Food Science and Technology. Unidade: IQSC
Subjects: PEQUI, PECTINA
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ABNT
SIQUEIRA, Rafaela Anunciação et al. Pequi mesocarp:: a new source of pectin to produce biodegradable film for application as food packaging. Food Science and Technology, v. 42, p. 71421, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.71421. Acesso em: 03 nov. 2024.
APA
Siqueira, R. A., Veras, J. M. L., Sousa, T. L. de, Farias, P. M. de, Oliveira Filho, J. G. de, Bertolo, M. R. V., et al. (2022). Pequi mesocarp:: a new source of pectin to produce biodegradable film for application as food packaging. Food Science and Technology, 42, 71421. doi:10.1590/fst.71421
NLM
Siqueira RA, Veras JML, Sousa TL de, Farias PM de, Oliveira Filho JG de, Bertolo MRV, Egea MB, Plácido GR. Pequi mesocarp:: a new source of pectin to produce biodegradable film for application as food packaging [Internet]. Food Science and Technology. 2022 ;42 71421.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/fst.71421
Vancouver
Siqueira RA, Veras JML, Sousa TL de, Farias PM de, Oliveira Filho JG de, Bertolo MRV, Egea MB, Plácido GR. Pequi mesocarp:: a new source of pectin to produce biodegradable film for application as food packaging [Internet]. Food Science and Technology. 2022 ;42 71421.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/fst.71421
Artigo de periodico
Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill. (2020)
Rezende, Jessika Lima; Alves, Cassia Cristina Fernandes; Costa, Amanda Oliveira Mesias; Santos, Larissa Sousa; Vicente Neto, Francisco; Sperandio, Eugenio Miranda; Souchie, Edson Luiz; Colli, Ana Carla; Crotti, Antonio Eduardo Miller ; Miranda, Mayker Lazaro Dantas
Source: Food Science and Technology. Unidade: FFCLRP
Subjects: PODRIDÃO (DOENÇA DE PLANTA), LARANJA, ÓLEOS ESSENCIAIS, ESPECTROMETRIA DE MASSAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
REZENDE, Jessika Lima et al. Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill. Food Science and Technology, v. 40, p. 405-409, 2020Tradução . . Disponível em: https://doi.org/10.1590/fst.30519. Acesso em: 03 nov. 2024.
APA
Rezende, J. L., Alves, C. C. F., Costa, A. O. M., Santos, L. S., Vicente Neto, F., Sperandio, E. M., et al. (2020). Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill. Food Science and Technology, 40, 405-409. doi:10.1590/fst.30519
NLM
Rezende JL, Alves CCF, Costa AOM, Santos LS, Vicente Neto F, Sperandio EM, Souchie EL, Colli AC, Crotti AEM, Miranda MLD. Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill. [Internet]. Food Science and Technology. 2020 ; 40 405-409.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/fst.30519
Vancouver
Rezende JL, Alves CCF, Costa AOM, Santos LS, Vicente Neto F, Sperandio EM, Souchie EL, Colli AC, Crotti AEM, Miranda MLD. Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill. [Internet]. Food Science and Technology. 2020 ; 40 405-409.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/fst.30519
Artigo de periodico
Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel (2018)
Garcia, Lismaíra Gonçalves Caixeta; Silva, Flávio Alves da; Asquieri, Eduardo Ramirez; Vilas Boas, Eduardo Valério de Barros; Ogando, Felipe Iwagaki Braga ; Aguiar, Claudio Lima de ; Damiani, Clarissa
Source: Food Science and Technology. Unidade: ESALQ
Subjects: COMPOSIÇÃO QUÍMICA, CROMATOGRAFIA, FRUTOSE, GLICOSE, JABUTICABA, MATURAÇÃO VEGETAL, MINERAIS, SACAROSE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GARCIA, Lismaíra Gonçalves Caixeta et al. Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel. Food Science and Technology, v. 38, p. 16-21, 2018Tradução . . Disponível em: https://doi.org/10.1590/fst.08117. Acesso em: 03 nov. 2024.
APA
Garcia, L. G. C., Silva, F. A. da, Asquieri, E. R., Vilas Boas, E. V. de B., Ogando, F. I. B., Aguiar, C. L. de, & Damiani, C. (2018). Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel. Food Science and Technology, 38, 16-21. doi:10.1590/fst.08117
NLM
Garcia LGC, Silva FA da, Asquieri ER, Vilas Boas EV de B, Ogando FIB, Aguiar CL de, Damiani C. Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel [Internet]. Food Science and Technology. 2018 ; 38 16-21.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/fst.08117
Vancouver
Garcia LGC, Silva FA da, Asquieri ER, Vilas Boas EV de B, Ogando FIB, Aguiar CL de, Damiani C. Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel [Internet]. Food Science and Technology. 2018 ; 38 16-21.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/fst.08117

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