Effect of dielectric microwave heating on the color and antiradical capacity of betanin (2013)
Fonte: Journal of Food Engineering. Unidades: FCF, IQ
Assuntos: PRODUTOS NATURAIS, BETERRABA, TECNOLOGIA DE MICRO-ONDAS
ABNT
GONÇALVES, Letícia Christina Pires et al. Effect of dielectric microwave heating on the color and antiradical capacity of betanin. Journal of Food Engineering, v. 118, n. 1, p. 49-55, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodeng.2013.03.022. Acesso em: 18 ago. 2024.APA
Gonçalves, L. C. P., Di Genova, B. M., Dörr, F. A., Pinto, E., & Bastos, E. L. (2013). Effect of dielectric microwave heating on the color and antiradical capacity of betanin. Journal of Food Engineering, 118( 1), 49-55. doi:10.1016/j.foodeng.2013.03.022NLM
Gonçalves LCP, Di Genova BM, Dörr FA, Pinto E, Bastos EL. Effect of dielectric microwave heating on the color and antiradical capacity of betanin [Internet]. Journal of Food Engineering. 2013 ; 118( 1): 49-55.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodeng.2013.03.022Vancouver
Gonçalves LCP, Di Genova BM, Dörr FA, Pinto E, Bastos EL. Effect of dielectric microwave heating on the color and antiradical capacity of betanin [Internet]. Journal of Food Engineering. 2013 ; 118( 1): 49-55.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodeng.2013.03.022