Source: Food Chemistry. Unidade: FCF
Subjects: BANANA, COMPOSIÇÃO DE ALIMENTOS
ABNT
FACUNDO, Heliofabia Virginia de Vasconcelos et al. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry, v. 170, p. 102-109, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.08.069. Acesso em: 07 set. 2024.APA
Facundo, H. V. de V., Gurak, P. D., Mercadante, A. Z., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2015). Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry, 170, 102-109. doi:10.1016/j.foodchem.2014.08.069NLM
Facundo HV de V, Gurak PD, Mercadante AZ, Lajolo FM, Cordenunsi-Lysenko BR. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana [Internet]. Food Chemistry. 2015 ; 170 102-109.[citado 2024 set. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.069Vancouver
Facundo HV de V, Gurak PD, Mercadante AZ, Lajolo FM, Cordenunsi-Lysenko BR. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana [Internet]. Food Chemistry. 2015 ; 170 102-109.[citado 2024 set. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.069