Paula, Roberta Lopes de; Maniglia, Bianca Chieregato 
; Assis, Odílio Benedito Garrido de ; Tapia-Blacido, Delia Rita
Fonte: Journal of Food Science and Technology. Unidades: FFCLRP, IQSC, EP
Assuntos: RESÍDUOS AGRÍCOLAS, BANANA, AÇAFRÃO
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ABNT
PAULA, Roberta Lopes de et al. Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’). Journal of Food Science and Technology, v. 55, n. 8, p. 3212-3220, 2018Tradução . . Disponível em: https://doi.org/10.1007/s13197-018-3252-5. Acesso em: 26 jun. 2024.APA
Paula, R. L. de, Maniglia, B. C., Assis, O. B. G. de, & Tapia-Blacido, D. R. (2018). Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’). Journal of Food Science and Technology, 55( 8), 3212-3220. doi:10.1007/s13197-018-3252-5NLM
Paula RL de, Maniglia BC, Assis OBG de, Tapia-Blacido DR. Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’) [Internet]. Journal of Food Science and Technology. 2018 ; 55( 8): 3212-3220.[citado 2024 jun. 26 ] Available from: https://doi.org/10.1007/s13197-018-3252-5Vancouver
Paula RL de, Maniglia BC, Assis OBG de, Tapia-Blacido DR. Evaluation of the turmeric dye extraction residue in the formation of protective coating on fresh bananas (Musa acuminata cv. ‘Maçã’) [Internet]. Journal of Food Science and Technology. 2018 ; 55( 8): 3212-3220.[citado 2024 jun. 26 ] Available from: https://doi.org/10.1007/s13197-018-3252-5
