Effect of dielectric microwave heating on the color and antiradical capacity of betanin (2013)
Gonçalves, Letícia Christina Pires; Di Genova, Bruno Martorelli; Dörr, Felipe Augusto; Pinto, Ernani 
; Bastos, Erick Leite
Source: Journal of Food Engineering. Unidades: FCF, IQ
Subjects: PRODUTOS NATURAIS, BETERRABA, TECNOLOGIA DE MICRO-ONDAS
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GONÇALVES, Letícia Christina Pires et al. Effect of dielectric microwave heating on the color and antiradical capacity of betanin. Journal of Food Engineering, v. 118, n. 1, p. 49-55, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodeng.2013.03.022. Acesso em: 03 nov. 2024.APA
Gonçalves, L. C. P., Di Genova, B. M., Dörr, F. A., Pinto, E., & Bastos, E. L. (2013). Effect of dielectric microwave heating on the color and antiradical capacity of betanin. Journal of Food Engineering, 118( 1), 49-55. doi:10.1016/j.foodeng.2013.03.022NLM
Gonçalves LCP, Di Genova BM, Dörr FA, Pinto E, Bastos EL. Effect of dielectric microwave heating on the color and antiradical capacity of betanin [Internet]. Journal of Food Engineering. 2013 ; 118( 1): 49-55.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.foodeng.2013.03.022Vancouver
Gonçalves LCP, Di Genova BM, Dörr FA, Pinto E, Bastos EL. Effect of dielectric microwave heating on the color and antiradical capacity of betanin [Internet]. Journal of Food Engineering. 2013 ; 118( 1): 49-55.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1016/j.foodeng.2013.03.022
