Criegee mechanism as a safe pathway of color reduction in sugarcane juice by ozonation (2017)
Fonte: Food Chemistry. Unidade: ESALQ
Assuntos: COMPOSTOS ORGÂNICOS, CANA-DE-AÇÚCAR, CLARIFICAÇÃO, OZÔNIO, AÇÚCAR CRISTAL
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SARTORI, Juliana Aparecida de Souza et al. Criegee mechanism as a safe pathway of color reduction in sugarcane juice by ozonation. Food Chemistry, v. 225, p. 181-187, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.01.028. Acesso em: 02 nov. 2024.APA
Sartori, J. A. de S., Angolini, C. F. F., Eberlin, M. N., & Aguiar, C. L. de. (2017). Criegee mechanism as a safe pathway of color reduction in sugarcane juice by ozonation. Food Chemistry, 225, 181-187. doi:10.1016/j.foodchem.2017.01.028NLM
Sartori JA de S, Angolini CFF, Eberlin MN, Aguiar CL de. Criegee mechanism as a safe pathway of color reduction in sugarcane juice by ozonation [Internet]. Food Chemistry. 2017 ; 225 181-187.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2017.01.028Vancouver
Sartori JA de S, Angolini CFF, Eberlin MN, Aguiar CL de. Criegee mechanism as a safe pathway of color reduction in sugarcane juice by ozonation [Internet]. Food Chemistry. 2017 ; 225 181-187.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2017.01.028
