Fonte: Abstracts. Nome do evento: Food Technology Annual Meeting. Unidade: FCF
Assunto: ANÁLISE DE ALIMENTOS
ABNT
MANCINI-FILHO, Jorge e TAKAKI, K e NASCIMENTO, C R. Total phenolic compounds and cooking time of irradiated beans ( phaseolus vulgaris l.) Stored for two years. 1995, Anais.. Anaheim: Institute Food Technologist, 1995. . Acesso em: 21 ago. 2024.APA
Mancini-Filho, J., Takaki, K., & Nascimento, C. R. (1995). Total phenolic compounds and cooking time of irradiated beans ( phaseolus vulgaris l.) Stored for two years. In Abstracts. Anaheim: Institute Food Technologist.NLM
Mancini-Filho J, Takaki K, Nascimento CR. Total phenolic compounds and cooking time of irradiated beans ( phaseolus vulgaris l.) Stored for two years. Abstracts. 1995 ;[citado 2024 ago. 21 ]Vancouver
Mancini-Filho J, Takaki K, Nascimento CR. Total phenolic compounds and cooking time of irradiated beans ( phaseolus vulgaris l.) Stored for two years. Abstracts. 1995 ;[citado 2024 ago. 21 ]