Source: Food and Bioprocess Technology. Unidade: ESALQ
Subjects: CALDO DE CANA, CANA-DE-AÇÚCAR, COMPOSTOS FENÓLICOS, COR, ENZIMAS OXIRREDUTORAS, ESPECTROMETRIA DE MASSAS, RESSONÂNCIA MAGNÉTICA
ABNT
CASAROTTI, Gabriel Antonio Gianjope et al. Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry. Food and Bioprocess Technology, v. 18, p. 433–448, 2025Tradução . . Disponível em: https://doi.org/10.1007/s11947-024-03459-0. Acesso em: 03 jan. 2026.APA
Casarotti, G. A. G., Oliveira, B., Stanisić, D., Schwab, N. V., Eberlin, M. N., Tasić, L., & Aguiar, C. L. (2025). Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry. Food and Bioprocess Technology, 18, 433–448. doi:10.1007/s11947-024-03459-0NLM
Casarotti GAG, Oliveira B, Stanisić D, Schwab NV, Eberlin MN, Tasić L, Aguiar CL. Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry [Internet]. Food and Bioprocess Technology. 2025 ; 18 433–448.[citado 2026 jan. 03 ] Available from: https://doi.org/10.1007/s11947-024-03459-0Vancouver
Casarotti GAG, Oliveira B, Stanisić D, Schwab NV, Eberlin MN, Tasić L, Aguiar CL. Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry [Internet]. Food and Bioprocess Technology. 2025 ; 18 433–448.[citado 2026 jan. 03 ] Available from: https://doi.org/10.1007/s11947-024-03459-0
