Fresh-cut vegetables: the impact of minimal processing on polyphenols availability (2022)
Source: Advances in Horticulture. Unidade: ESALQ
Subjects: ANTIOXIDANTES, HORTALIÇAS, POLIFENÓIS, PROCESSAMENTO DE ALIMENTOS
ABNT
PRECZENHAK, Ana Paula et al. Fresh-cut vegetables: the impact of minimal processing on polyphenols availability. Advances in Horticulture. Tradução . New Delhi: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2022. . Disponível em: https://doi.org/10.22271/ed.book.1679. Acesso em: 18 ago. 2024.APA
Preczenhak, A. P., Orsi, B., Lima, G. P. P., & Kluge, R. A. (2022). Fresh-cut vegetables: the impact of minimal processing on polyphenols availability. In Advances in Horticulture. New Delhi: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. doi:10.22271/ed.book.1679NLM
Preczenhak AP, Orsi B, Lima GPP, Kluge RA. Fresh-cut vegetables: the impact of minimal processing on polyphenols availability [Internet]. In: Advances in Horticulture. New Delhi: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo; 2022. [citado 2024 ago. 18 ] Available from: https://doi.org/10.22271/ed.book.1679Vancouver
Preczenhak AP, Orsi B, Lima GPP, Kluge RA. Fresh-cut vegetables: the impact of minimal processing on polyphenols availability [Internet]. In: Advances in Horticulture. New Delhi: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo; 2022. [citado 2024 ago. 18 ] Available from: https://doi.org/10.22271/ed.book.1679