The optimal time-temperature conditions for orange juice microwave−assisted pasteurization (2021)
Amaro, Kaiky Cesar 
; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidade: EP
Subjects: ÁCIDOS ASCÓRBICOS, SUCOS DE FRUTAS, LARANJA, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
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AMARO, Kaiky Cesar e TADINI, Carmen Cecília. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. LWT - Food Science and Technology, v. 150, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111907. Acesso em: 05 nov. 2024.APA
Amaro, K. C., & Tadini, C. C. (2021). The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. LWT - Food Science and Technology, 150, 1-7. doi:10.1016/j.lwt.2021.111907NLM
Amaro KC, Tadini CC. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization [Internet]. LWT - Food Science and Technology. 2021 ; 150 1-7.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.lwt.2021.111907Vancouver
Amaro KC, Tadini CC. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization [Internet]. LWT - Food Science and Technology. 2021 ; 150 1-7.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.lwt.2021.111907
