Effect of dielectric microwave heating on the color and antiradical capacity of betanin (2013)
Gonçalves, Letícia Christina Pires; Di Genova, Bruno Martorelli; Dörr, Felipe Augusto; Pinto, Ernani 
; Bastos, Erick Leite
Source: Journal of Food Engineering. Unidades: FCF, IQ
Subjects: PRODUTOS NATURAIS, BETERRABA, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GONÇALVES, Letícia Christina Pires et al. Effect of dielectric microwave heating on the color and antiradical capacity of betanin. Journal of Food Engineering, v. 118, n. 1, p. 49-55, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodeng.2013.03.022. Acesso em: 04 nov. 2024.APA
Gonçalves, L. C. P., Di Genova, B. M., Dörr, F. A., Pinto, E., & Bastos, E. L. (2013). Effect of dielectric microwave heating on the color and antiradical capacity of betanin. Journal of Food Engineering, 118( 1), 49-55. doi:10.1016/j.foodeng.2013.03.022NLM
Gonçalves LCP, Di Genova BM, Dörr FA, Pinto E, Bastos EL. Effect of dielectric microwave heating on the color and antiradical capacity of betanin [Internet]. Journal of Food Engineering. 2013 ; 118( 1): 49-55.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodeng.2013.03.022Vancouver
Gonçalves LCP, Di Genova BM, Dörr FA, Pinto E, Bastos EL. Effect of dielectric microwave heating on the color and antiradical capacity of betanin [Internet]. Journal of Food Engineering. 2013 ; 118( 1): 49-55.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodeng.2013.03.022
