Ascorbic acid stability in fruit juices during thermosonication (2017)
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: ÁCIDOS ASCÓRBICOS, SUCOS DE FRUTAS, VITAMINA C, PROCESSAMENTO DE ALIMENTOS
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AGUILAR, Karla et al. Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, v. 37, p. 375-381, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2017.01.029. Acesso em: 01 set. 2024.APA
Aguilar, K., Garvin, A., Ibarz, A., & Augusto, P. E. D. (2017). Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, 37, 375-381. doi:10.1016/j.ultsonch.2017.01.029NLM
Aguilar K, Garvin A, Ibarz A, Augusto PED. Ascorbic acid stability in fruit juices during thermosonication [Internet]. Ultrasonics Sonochemistry. 2017 ; 37 375-381.[citado 2024 set. 01 ] Available from: https://doi.org/10.1016/j.ultsonch.2017.01.029Vancouver
Aguilar K, Garvin A, Ibarz A, Augusto PED. Ascorbic acid stability in fruit juices during thermosonication [Internet]. Ultrasonics Sonochemistry. 2017 ; 37 375-381.[citado 2024 set. 01 ] Available from: https://doi.org/10.1016/j.ultsonch.2017.01.029
