Magri, Nathália Torres Corrêa 
; Sartori, Juliana Aparecida de Souza ; Jara, José Luiz Paz; Eberlin, Marcos Nogueira; Aguiar, Claudio Lima de
Fonte: Journal of Food Processing and Preservation. Unidade: ESALQ
Assuntos: PERÓXIDO DE HIDROGÊNIO, CANA-DE-AÇÚCAR, CROMATOGRAFIA A GÁS, ESPECTROMETRIA DE MASSAS
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MAGRI, Nathália Torres Corrêa et al. Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process. Journal of Food Processing and Preservation, v. 43, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14137. Acesso em: 31 out. 2024.APA
Magri, N. T. C., Sartori, J. A. de S., Jara, J. L. P., Eberlin, M. N., & Aguiar, C. L. de. (2019). Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process. Journal of Food Processing and Preservation, 43, 1-11. doi:10.1111/jfpp.14137NLM
Magri NTC, Sartori JA de S, Jara JLP, Eberlin MN, Aguiar CL de. Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process [Internet]. Journal of Food Processing and Preservation. 2019 ; 43 1-11.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jfpp.14137Vancouver
Magri NTC, Sartori JA de S, Jara JLP, Eberlin MN, Aguiar CL de. Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process [Internet]. Journal of Food Processing and Preservation. 2019 ; 43 1-11.[citado 2024 out. 31 ] Available from: https://doi.org/10.1111/jfpp.14137
