Source: Innovative Food Science Emerging Technologies. Unidade: Interunidades em Sistemas Integrados em Alimentos
Subjects: ALIMENTOS FORTIFICADOS, ANTIOXIDANTES, BATATA, PIGMENTOS VEGETAIS, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
ABNT
SANTOS, Karoline Costa et al. Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins. Innovative Food Science Emerging Technologies, v. 102, p. 1-13, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2025.103995. Acesso em: 12 jun. 2025.APA
Santos, K. C., Llavata, B., Augusto, P. E. D., & Cárcel, J. A. (2025). Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins. Innovative Food Science Emerging Technologies, 102, 1-13. doi:10.1016/j.ifset.2025.103995NLM
Santos KC, Llavata B, Augusto PED, Cárcel JA. Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins [Internet]. Innovative Food Science Emerging Technologies. 2025 ; 102 1-13.[citado 2025 jun. 12 ] Available from: https://doi.org/10.1016/j.ifset.2025.103995Vancouver
Santos KC, Llavata B, Augusto PED, Cárcel JA. Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins [Internet]. Innovative Food Science Emerging Technologies. 2025 ; 102 1-13.[citado 2025 jun. 12 ] Available from: https://doi.org/10.1016/j.ifset.2025.103995