Source: Journal of Food Engineering. Unidade: EP
Subjects: AÇAÍ, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, PEROXIDASE
ABNT
COSTA, Henrique Coutinho de Barcelos et al. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, v. 314, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2021.110799. Acesso em: 08 out. 2024.APA
Costa, H. C. de B., Cavalcante, T. A. B. B., Gut, J. A. W., Silva, D. de O., & Vieira, L. G. M. (2022). An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. Journal of Food Engineering, 314, 1-13. doi:10.1016/j.jfoodeng.2021.110799NLM
Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799Vancouver
Costa HC de B, Cavalcante TABB, Gut JAW, Silva D de O, Vieira LGM. An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase [Internet]. Journal of Food Engineering. 2022 ; 314 1-13.[citado 2024 out. 08 ] Available from: https://doi.org/10.1016/j.jfoodeng.2021.110799