Zillo, Rafaela Rebessi 
; Silva, Paula Porrelli Moreira da ; Spoto, Marta Helena Fillet ; Martin, José Guilherme Prado
Fonte: Brazilian Journal of Food Technology. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, ARMAZENAGEM DE ALIMENTOS, CAMU-CAMU, FISIOLOGIA PÓS-COLHEITA, MATURAÇÃO VEGETAL, REFRIGERAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ZILLO, Rafaela Rebessi et al. Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage. Brazilian Journal of Food Technology, v. 22, p. 1-10, 2019Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.06017. Acesso em: 02 nov. 2024.APA
Zillo, R. R., Silva, P. P. M. da, Spoto, M. H. F., & Martin, J. G. P. (2019). Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage. Brazilian Journal of Food Technology, 22, 1-10. doi:10.1590/1981-6723.06017NLM
Zillo RR, Silva PPM da, Spoto MHF, Martin JGP. Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage [Internet]. Brazilian Journal of Food Technology. 2019 ; 22 1-10.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1590/1981-6723.06017Vancouver
Zillo RR, Silva PPM da, Spoto MHF, Martin JGP. Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage [Internet]. Brazilian Journal of Food Technology. 2019 ; 22 1-10.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1590/1981-6723.06017
