Bassinello, Priscila Z.; Cordenunsi-Lysenko, Beatriz Rosana 
; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: FRUTAS, BANANA, ATIVAÇÃO ENZIMÁTICA, ENZIMAS
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BASSINELLO, Priscila Z. e CORDENUNSI-LYSENKO, Beatriz Rosana e LAJOLO, Franco Maria. Amylolytic activity in fruits: comparison of different substrates and methods using banana as model. Journal of Agricultural and Food Chemistry, v. 50, n. 21, p. 5781-5786, 2002Tradução . . Acesso em: 01 out. 2024.APA
Bassinello, P. Z., Cordenunsi-Lysenko, B. R., & Lajolo, F. M. (2002). Amylolytic activity in fruits: comparison of different substrates and methods using banana as model. Journal of Agricultural and Food Chemistry, 50( 21), 5781-5786.NLM
Bassinello PZ, Cordenunsi-Lysenko BR, Lajolo FM. Amylolytic activity in fruits: comparison of different substrates and methods using banana as model. Journal of Agricultural and Food Chemistry. 2002 ; 50( 21): 5781-5786.[citado 2024 out. 01 ]Vancouver
Bassinello PZ, Cordenunsi-Lysenko BR, Lajolo FM. Amylolytic activity in fruits: comparison of different substrates and methods using banana as model. Journal of Agricultural and Food Chemistry. 2002 ; 50( 21): 5781-5786.[citado 2024 out. 01 ]
