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Filtros : "Center for Food Studies (NEPA). University of Campinas. Campinas, SP" "Elsevier" Removidos: "QUALIDADE DE VIDA" "Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)" "Simpósio Internacional de Iniciação Científica e Tecnológica da Universidade de São Paulo - SIICUSP" Limpar

Filtros

Parte de monografia/livro
High-pressure homogenization on food enzymes (2021)
Leite Júnior, Bruno R. C; Kubo, Mirian Tiaki Kaneiwa ; Augusto, Pedro Esteves Duarte ; Atribst, A. A. L
Source: Innovative food processing technologies: a comprehensive review. Unidades: ESALQ, EP
Subjects: BIOQUÍMICA DE ALIMENTOS, HOMOGENEIZAÇÃO, ENZIMAS, QUALIDADE DOS ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE JÚNIOR, Bruno R. C et al. High-pressure homogenization on food enzymes. Innovative food processing technologies: a comprehensive review. Tradução . Amsterdam: Elsevier, 2021. v. 3. . Disponível em: https://doi.org/10.1016/B978-0-08-100596-5.22999-5. Acesso em: 13 jul. 2024.
APA
Leite Júnior, B. R. C., Kubo, M. T. K., Augusto, P. E. D., & Atribst, A. A. L. (2021). High-pressure homogenization on food enzymes. In Innovative food processing technologies: a comprehensive review (Vol. 3). Amsterdam: Elsevier. doi:10.1016/B978-0-08-100596-5.22999-5
NLM
Leite Júnior BRC, Kubo MTK, Augusto PED, Atribst AAL. High-pressure homogenization on food enzymes [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.22999-5
Vancouver
Leite Júnior BRC, Kubo MTK, Augusto PED, Atribst AAL. High-pressure homogenization on food enzymes [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.22999-5
Parte de monografia/livro
High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile (2021)
Kubo, Mirian Tiaki Kaneiwa ; Atribst, A. A. L; Augusto, Pedro Esteves Duarte
Source: Innovative food processing technologies: a comprehensive review. Unidades: ESALQ, EP
Subjects: HOMOGENEIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, Mirian Tiaki Kaneiwa e ATRIBST, A. A. L e AUGUSTO, Pedro Esteves Duarte. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. Innovative food processing technologies: a comprehensive review. Tradução . Amsterdam: Elsevier, 2021. v. 3. . Disponível em: https://doi.org/10.1016/B978-0-08-100596-5.23007-2. Acesso em: 13 jul. 2024.
APA
Kubo, M. T. K., Atribst, A. A. L., & Augusto, P. E. D. (2021). High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. In Innovative food processing technologies: a comprehensive review (Vol. 3). Amsterdam: Elsevier. doi:10.1016/B978-0-08-100596-5.23007-2
NLM
Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2
Vancouver
Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 jul. 13 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2

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