Fonte: Brazilian Journal of Food Technology. Unidade: FFCLRP
Assuntos: ENZIMAS HIDROLÍTICAS, CASCAS (PLANTA), FRUTAS, BIOTECNOLOGIA
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ABNT
PINHEIRO, Vanessa Elisa et al. Neosartorya glabra polygalacturonase produced from fruit peels as inducers has the potential for application in passion fruit and apple juices. Brazilian Journal of Food Technology, v. 20, 2017Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.16316. Acesso em: 02 nov. 2024.APA
Pinheiro, V. E., Desagiacomo, C. C. V., Michelin, M., Maller, A., Monteiro, L. M. O., Jorge, J. A., & Polizeli, M. de L. T. de M. (2017). Neosartorya glabra polygalacturonase produced from fruit peels as inducers has the potential for application in passion fruit and apple juices. Brazilian Journal of Food Technology, 20. doi:10.1590/1981-6723.16316NLM
Pinheiro VE, Desagiacomo CCV, Michelin M, Maller A, Monteiro LMO, Jorge JA, Polizeli M de LT de M. Neosartorya glabra polygalacturonase produced from fruit peels as inducers has the potential for application in passion fruit and apple juices [Internet]. Brazilian Journal of Food Technology. 2017 ; 20[citado 2024 nov. 02 ] Available from: https://doi.org/10.1590/1981-6723.16316Vancouver
Pinheiro VE, Desagiacomo CCV, Michelin M, Maller A, Monteiro LMO, Jorge JA, Polizeli M de LT de M. Neosartorya glabra polygalacturonase produced from fruit peels as inducers has the potential for application in passion fruit and apple juices [Internet]. Brazilian Journal of Food Technology. 2017 ; 20[citado 2024 nov. 02 ] Available from: https://doi.org/10.1590/1981-6723.16316
