Tian, Xuezhi; Lv, Yunhao; Liang, Zhao 
; Wang, Yongtao; Liao, Xiaojun
Source: Food Chemistry. Unidade: FFCLRP
Subjects: ESTERILIZAÇÃO DE ALIMENTOS, POLIFENÓIS, SIMULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TIAN, Xuezhi et al. Insight into the mechanism of high hydrostatic pressure effect on inhibitory efficiency of three natural inhibitors on polyphenol oxidase. Food Chemistry, v. 457, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2024.140118. Acesso em: 02 mar. 2026.APA
Tian, X., Lv, Y., Liang, Z., Wang, Y., & Liao, X. (2024). Insight into the mechanism of high hydrostatic pressure effect on inhibitory efficiency of three natural inhibitors on polyphenol oxidase. Food Chemistry, 457, 1-10. doi:10.1016/j.foodchem.2024.140118NLM
Tian X, Lv Y, Liang Z, Wang Y, Liao X. Insight into the mechanism of high hydrostatic pressure effect on inhibitory efficiency of three natural inhibitors on polyphenol oxidase [Internet]. Food Chemistry. 2024 ; 457 1-10.[citado 2026 mar. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2024.140118Vancouver
Tian X, Lv Y, Liang Z, Wang Y, Liao X. Insight into the mechanism of high hydrostatic pressure effect on inhibitory efficiency of three natural inhibitors on polyphenol oxidase [Internet]. Food Chemistry. 2024 ; 457 1-10.[citado 2026 mar. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2024.140118
