Rojas, Meliza Lindsay; Trevilin, Júlia Hellmeister; Funcia, Eduardo dos Santos 
; Gut, Jorge Andrey Wilhelms ; Augusto, Pedro Esteves Duarte
Fonte: Ultrasonics Sonochemistry. Unidades: ESALQ, EP
Assuntos: PEROXIDASE, ÁGUA, COCO, ULTRASSOM
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ROJAS, Meliza Lindsay et al. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrasonics Sonochemistry, v. 36, p. 173-181, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2016.11.028. Acesso em: 03 out. 2024.APA
Rojas, M. L., Trevilin, J. H., Funcia, E. dos S., Gut, J. A. W., & Augusto, P. E. D. (2017). Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrasonics Sonochemistry, 36, 173-181. doi:10.1016/j.ultsonch.2016.11.028NLM
Rojas ML, Trevilin JH, Funcia E dos S, Gut JAW, Augusto PED. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water [Internet]. Ultrasonics Sonochemistry. 2017 ; 36 173-181.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.ultsonch.2016.11.028Vancouver
Rojas ML, Trevilin JH, Funcia E dos S, Gut JAW, Augusto PED. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water [Internet]. Ultrasonics Sonochemistry. 2017 ; 36 173-181.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.ultsonch.2016.11.028
