Source: Food Chemistry. Unidade: EP
Subjects: ENZIMAS, PASTEURIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
ABNT
COSTA, Henrique Coutinho de Barcelos et al. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.128287. Acesso em: 06 set. 2024.APA
Costa, H. C. de B., Siguemoto, É. S., Cavalcante, T. A. B. B., Silva, D. de O., Vieira, L. G. M., & Gut, J. A. W. (2021). Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp. Food Chemistry, 341, 1-9. doi:10.1016/j.foodchem.2020.128287NLM
Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 set. 06 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287Vancouver
Costa HC de B, Siguemoto ÉS, Cavalcante TABB, Silva D de O, Vieira LGM, Gut JAW. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp [Internet]. Food Chemistry. 2021 ; 341 1-9.[citado 2024 set. 06 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128287