Fonte: Scientific Reports. Unidade: ESALQ
Assuntos: FEIJÃO, GERMINAÇÃO, PROCESSAMENTO DE ALIMENTOS, HIDRATAÇÃO, ULTRASSOM
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MIANO, Alberto Claudio et al. Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components. Scientific Reports, v. 6, 2016Tradução . . Disponível em: https://doi.org/10.1038/srep38996. Acesso em: 25 set. 2024.APA
Miano, A. C., Pereira, J. da C., Castanha, N., Júnior, M. D. da M., & Augusto, P. E. D. (2016). Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components. Scientific Reports, 6. doi:10.1038/srep38996NLM
Miano AC, Pereira J da C, Castanha N, Júnior MD da M, Augusto PED. Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components [Internet]. Scientific Reports. 2016 ; 6[citado 2024 set. 25 ] Available from: https://doi.org/10.1038/srep38996Vancouver
Miano AC, Pereira J da C, Castanha N, Júnior MD da M, Augusto PED. Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components [Internet]. Scientific Reports. 2016 ; 6[citado 2024 set. 25 ] Available from: https://doi.org/10.1038/srep38996
