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Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C (2019)

Bodini, Renata Barbosa; Montini, Evandro Marcos; Carvalho, Carolina Corrêa de; Moraes, Luiz Alberto Beraldo de ; Meirelles, Antonio José de Almeida ; Oliveira, Alessandra Lopes de

Source: The Open Food Science Journal. Unidades: FFCLRP, FZEA

Subjects: SUCOS DE FRUTAS, MANGA, GOIABA, ESPECTROMETRIA DE MASSAS, ANÁLISE SENSORIAL DE ALIMENTOS, VITAMINA C

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ABNT
BODINI, Renata Barbosa et al. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C. The Open Food Science Journal, v. 11, p. 44-55, 2019Tradução . . Disponível em: https://doi.org/10.2174/1874256401911010044. Acesso em: 18 nov. 2024.
APA
Bodini, R. B., Montini, E. M., Carvalho, C. C. de, Moraes, L. A. B. de, Meirelles, A. J. de A., & Oliveira, A. L. de. (2019). Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C. The Open Food Science Journal, 11, 44-55. doi:10.2174/1874256401911010044
NLM
Bodini RB, Montini EM, Carvalho CC de, Moraes LAB de, Meirelles AJ de A, Oliveira AL de. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C [Internet]. The Open Food Science Journal. 2019 ; 11 44-55.[citado 2024 nov. 18 ] Available from: https://doi.org/10.2174/1874256401911010044
Vancouver
Bodini RB, Montini EM, Carvalho CC de, Moraes LAB de, Meirelles AJ de A, Oliveira AL de. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C [Internet]. The Open Food Science Journal. 2019 ; 11 44-55.[citado 2024 nov. 18 ] Available from: https://doi.org/10.2174/1874256401911010044

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