Matsui, Kátia Nicolau; Gut, Jorge Andrey Wilhelms 
; Oliveira, Pedro Vitoriano de ; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidades: IQ, EP
Subjects: CINÉTICA QUÍMICA, COCO (PROCESSAMENTO), ENGENHARIA DE ALIMENTOS, ENZIMAS (TRATAMENTO TÉRMICO), PEROXIDASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATSUI, Kátia Nicolau et al. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, v. 88, n. 2, p. 169-176, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.02.003. Acesso em: 18 nov. 2024.APA
Matsui, K. N., Gut, J. A. W., Oliveira, P. V. de, & Tadini, C. C. (2008). Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, 88( 2), 169-176. doi:10.1016/j.jfoodeng.2008.02.003NLM
Matsui KN, Gut JAW, Oliveira PV de, Tadini CC. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing [Internet]. Journal of Food Engineering. 2008 ;88( 2): 169-176.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.02.003Vancouver
Matsui KN, Gut JAW, Oliveira PV de, Tadini CC. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing [Internet]. Journal of Food Engineering. 2008 ;88( 2): 169-176.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.02.003
