Amaro, Kaiky Cesar 
; Russo, Guilherme ; Fan, Danielle Lu; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: Food and Bioproducts Processing. Unidade: EP
Subjects: TRANSFERÊNCIA DE CALOR, PECTINA, VITAMINA C
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AMARO, Kaiky Cesar et al. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, v. 144, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2024.01.015. Acesso em: 05 maio 2026.APA
Amaro, K. C., Russo, G., Fan, D. L., Gut, J. A. W., & Tadini, C. C. (2024). Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. Food and Bioproducts Processing, 144, 1-12. doi:10.1016/j.fbp.2024.01.015NLM
Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2026 maio 05 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015Vancouver
Amaro KC, Russo G, Fan DL, Gut JAW, Tadini CC. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice [Internet]. Food and Bioproducts Processing. 2024 ; 144 1-12.[citado 2026 maio 05 ] Available from: https://doi.org/10.1016/j.fbp.2024.01.015
