Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, BAGAÇOS, MAÇÃ, RADIAÇÃO GAMA
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ABNT
ITO, Vivian Cristina et al. Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour. LWT - Food Science and Technology, v. 78, p. 105-113, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.12.016. Acesso em: 10 nov. 2024.APA
Ito, V. C., Zielinski, A. A. F., Avila, S., Spoto, M., Nogueira, A., Schnitzler, E., & Lacerda, L. G. (2017). Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour. LWT - Food Science and Technology, 78, 105-113. doi:10.1016/j.lwt.2016.12.016NLM
Ito VC, Zielinski AAF, Avila S, Spoto M, Nogueira A, Schnitzler E, Lacerda LG. Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour [Internet]. LWT - Food Science and Technology. 2017 ; 78 105-113.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2016.12.016Vancouver
Ito VC, Zielinski AAF, Avila S, Spoto M, Nogueira A, Schnitzler E, Lacerda LG. Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour [Internet]. LWT - Food Science and Technology. 2017 ; 78 105-113.[citado 2024 nov. 10 ] Available from: https://doi.org/10.1016/j.lwt.2016.12.016
