Starch transformation during banana ripening: the amylase and glucosidase behaviour (1988)
Source: Journal of Food Science. Unidade: FCF
Subjects: BANANA, BIOQUÍMICA DE ALIMENTOS
ABNT
GARCIA, E e LAJOLO, Franco Maria. Starch transformation during banana ripening: the amylase and glucosidase behaviour. Journal of Food Science, v. 53, n. 4, p. 1181-6, 1988Tradução . . Acesso em: 03 out. 2024.APA
Garcia, E., & Lajolo, F. M. (1988). Starch transformation during banana ripening: the amylase and glucosidase behaviour. Journal of Food Science, 53( 4), 1181-6.NLM
Garcia E, Lajolo FM. Starch transformation during banana ripening: the amylase and glucosidase behaviour. Journal of Food Science. 1988 ; 53( 4): 1181-6.[citado 2024 out. 03 ]Vancouver
Garcia E, Lajolo FM. Starch transformation during banana ripening: the amylase and glucosidase behaviour. Journal of Food Science. 1988 ; 53( 4): 1181-6.[citado 2024 out. 03 ]