Source: Food Science and Technology. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CAROTENOIDES, COMPOSIÇÃO QUÍMICA, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, DESIDRATAÇÃO DE ALIMENTOS, SECAGEM DE ALIMENTOS, TOMATE, VARIEDADES VEGETAIS
ABNT
LORO, Ana Carolina e CORREIA, Angela de Fátima Kanesaki e SPOTO, Marta Helena Fillet. Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes. Food Science and Technology, v. 43, p. 1-7, 2023Tradução . . Disponível em: https://doi.org/10.5327/fst.00030. Acesso em: 22 ago. 2024.APA
Loro, A. C., Correia, A. de F. K., & Spoto, M. H. F. (2023). Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes. Food Science and Technology, 43, 1-7. doi:10.5327/fst.00030NLM
Loro AC, Correia A de FK, Spoto MHF. Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes [Internet]. Food Science and Technology. 2023 ; 43 1-7.[citado 2024 ago. 22 ] Available from: https://doi.org/10.5327/fst.00030Vancouver
Loro AC, Correia A de FK, Spoto MHF. Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes [Internet]. Food Science and Technology. 2023 ; 43 1-7.[citado 2024 ago. 22 ] Available from: https://doi.org/10.5327/fst.00030