Ethanol vapor is efficient for reduction of astringency compounds in cashew apple (2018)
Source: Postharvest Biology and Technology. Unidade: ESALQ
Subjects: CAJU, TANINO, PROANTOCIANIDINAS, PÓS-COLHEITA, ETANOL
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TEZOTTO-ULIANA, Jaqueline Visioni et al. Ethanol vapor is efficient for reduction of astringency compounds in cashew apple. Postharvest Biology and Technology, v. 145, p. 117-124, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2018.07.002. Acesso em: 01 out. 2024.APA
Tezotto-Uliana, J. V., Paula, J. T. de, Tessmer, M. A., & Kluge, R. A. (2018). Ethanol vapor is efficient for reduction of astringency compounds in cashew apple. Postharvest Biology and Technology, 145, 117-124. doi:10.1016/j.postharvbio.2018.07.002NLM
Tezotto-Uliana JV, Paula JT de, Tessmer MA, Kluge RA. Ethanol vapor is efficient for reduction of astringency compounds in cashew apple [Internet]. Postharvest Biology and Technology. 2018 ; 145 117-124.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.postharvbio.2018.07.002Vancouver
Tezotto-Uliana JV, Paula JT de, Tessmer MA, Kluge RA. Ethanol vapor is efficient for reduction of astringency compounds in cashew apple [Internet]. Postharvest Biology and Technology. 2018 ; 145 117-124.[citado 2024 out. 01 ] Available from: https://doi.org/10.1016/j.postharvbio.2018.07.002
