Physicochemical, microbiological and sensory qualities of acidified sugarcane juice (2013)
Source: Journal of Nutritional Ecology and Food Research. Unidade: FZEA
Subjects: QUALIDADE DOS ALIMENTOS, POLPA, CANA-DE-AÇÚCAR, PROCESSAMENTO DE ALIMENTOS
ABNT
KUNITAKE, Mariana Tomie et al. Physicochemical, microbiological and sensory qualities of acidified sugarcane juice. Journal of Nutritional Ecology and Food Research, v. 1, n. 1, p. 37-44, 2013Tradução . . Disponível em: https://doi.org/10.1166/jnef.2013.1006. Acesso em: 10 ago. 2024.APA
Kunitake, M. T., Costa, T. de C., Vieira, D. C., Leite, F. P., Nishihara, T. M., Freire, M. T. de A., & Petrus, R. R. (2013). Physicochemical, microbiological and sensory qualities of acidified sugarcane juice. Journal of Nutritional Ecology and Food Research, 1( 1), 37-44. doi:10.1166/jnef.2013.1006NLM
Kunitake MT, Costa T de C, Vieira DC, Leite FP, Nishihara TM, Freire MT de A, Petrus RR. Physicochemical, microbiological and sensory qualities of acidified sugarcane juice [Internet]. Journal of Nutritional Ecology and Food Research. 2013 ; 1( 1): 37-44.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1166/jnef.2013.1006Vancouver
Kunitake MT, Costa T de C, Vieira DC, Leite FP, Nishihara TM, Freire MT de A, Petrus RR. Physicochemical, microbiological and sensory qualities of acidified sugarcane juice [Internet]. Journal of Nutritional Ecology and Food Research. 2013 ; 1( 1): 37-44.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1166/jnef.2013.1006