Casarotti, Gabriel Antonio Gianjope 
; Oliveira, Bruna; Stanisić, Danijela; Schwab, Nicolas Vilczaki; Eberlin, Marcos Nogueira; Tasić, Ljubica; Aguiar, Claudio Lima
Fonte: Food and Bioprocess Technology. Unidade: ESALQ
Assuntos: CALDO DE CANA, CANA-DE-AÇÚCAR, COMPOSTOS FENÓLICOS, COR, ENZIMAS OXIRREDUTORAS, ESPECTROMETRIA DE MASSAS, RESSONÂNCIA MAGNÉTICA
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CASAROTTI, Gabriel Antonio Gianjope et al. Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry. Food and Bioprocess Technology, p. 1-16, 2024Tradução . . Disponível em: https://doi.org/10.1007/s11947-024-03459-0. Acesso em: 04 ago. 2024.APA
Casarotti, G. A. G., Oliveira, B., Stanisić, D., Schwab, N. V., Eberlin, M. N., Tasić, L., & Aguiar, C. L. (2024). Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry. Food and Bioprocess Technology, 1-16. doi:10.1007/s11947-024-03459-0NLM
Casarotti GAG, Oliveira B, Stanisić D, Schwab NV, Eberlin MN, Tasić L, Aguiar CL. Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry [Internet]. Food and Bioprocess Technology. 2024 ; 1-16.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/s11947-024-03459-0Vancouver
Casarotti GAG, Oliveira B, Stanisić D, Schwab NV, Eberlin MN, Tasić L, Aguiar CL. Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry [Internet]. Food and Bioprocess Technology. 2024 ; 1-16.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/s11947-024-03459-0
