Source: Scientia Agricola. Unidade: FZEA
Subjects: MANGA, ANÁLISE SENSORIAL DE ALIMENTOS, DESIDRATAÇÃO DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS
ABNT
BERNARDI, Sabrina et al. Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose. Scientia Agricola, v. 66, n. 1, p. 40-43, 2009Tradução . . Disponível em: https://doi.org/10.1590/s0103-90162009000100005. Acesso em: 29 set. 2024.APA
Bernardi, S., Bodini, R. B., Marcatti, B., Petrus, R. R., & Fávaro-Trindade, C. S. (2009). Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose. Scientia Agricola, 66( 1), 40-43. doi:10.1590/s0103-90162009000100005NLM
Bernardi S, Bodini RB, Marcatti B, Petrus RR, Fávaro-Trindade CS. Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose [Internet]. Scientia Agricola. 2009 ; 66( 1): 40-43.[citado 2024 set. 29 ] Available from: https://doi.org/10.1590/s0103-90162009000100005Vancouver
Bernardi S, Bodini RB, Marcatti B, Petrus RR, Fávaro-Trindade CS. Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose [Internet]. Scientia Agricola. 2009 ; 66( 1): 40-43.[citado 2024 set. 29 ] Available from: https://doi.org/10.1590/s0103-90162009000100005