Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability (2015)
Braga, Héberly Fernandes; Silva, Ana Carolina Conti e 
Fonte: LWT - Food Science and Technology. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, MAMÃO, NÉCTAR, PREFERÊNCIAS ALIMENTARES
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BRAGA, Héberly Fernandes e SILVA, Ana Carolina Conti e. Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability. LWT - Food Science and Technology, v. 62, n. 1, p. 854-860, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.12.064. Acesso em: 19 ago. 2024.APA
Braga, H. F., & Silva, A. C. C. e. (2015). Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability. LWT - Food Science and Technology, 62( 1), 854-860. doi:10.1016/j.lwt.2014.12.064NLM
Braga HF, Silva ACC e. Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability [Internet]. LWT - Food Science and Technology. 2015 ; 62( 1): 854-860.[citado 2024 ago. 19 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.064Vancouver
Braga HF, Silva ACC e. Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability [Internet]. LWT - Food Science and Technology. 2015 ; 62( 1): 854-860.[citado 2024 ago. 19 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.064
