Siguemoto, Érica Sayuri 
; Purgatto, Eduardo ; Hassimotto, Neuza Mariko Aymoto ; Gut, Jorge Andrey Wilhelms
Source: Food Science and Technology. Unidades: FCF, EP
Subjects: COMPOSTOS FENÓLICOS, COMPOSTOS VOLÁTEIS, PASTEURIZAÇÃO, ANTIOXIDANTES
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SIGUEMOTO, Érica Sayuri et al. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. Food Science and Technology, v. 111, p. 853-860 , 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.05.111. Acesso em: 08 nov. 2024.APA
Siguemoto, É. S., Purgatto, E., Hassimotto, N. M. A., & Gut, J. A. W. (2019). Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. Food Science and Technology, 111, 853-860 . doi:10.1016/j.lwt.2019.05.111NLM
Siguemoto ÉS, Purgatto E, Hassimotto NMA, Gut JAW. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice [Internet]. Food Science and Technology. 2019 ; 111 853-860 .[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.111Vancouver
Siguemoto ÉS, Purgatto E, Hassimotto NMA, Gut JAW. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice [Internet]. Food Science and Technology. 2019 ; 111 853-860 .[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.111
