Activity of enzymes associated with the enzymatic browning of minimally processed potatoes (2011)
Source: Brazilian Archives of Biology and Technology. Unidade: ESALQ
Subjects: BATATA, PROCESSAMENTO DE ALIMENTOS, ARMAZENAGEM EM ATMOSFERA MODIFICADA
ABNT
VITTI, Maria Carolina Dario et al. Activity of enzymes associated with the enzymatic browning of minimally processed potatoes. Brazilian Archives of Biology and Technology, v. 54, n. 5, p. 983-990, 2011Tradução . . Disponível em: https://doi.org/10.1590/S1516-89132011000500016. Acesso em: 28 ago. 2024.APA
Vitti, M. C. D., Sasaki, F. F., Miguel, P., Kluge, R. A., & Moretti, C. L. (2011). Activity of enzymes associated with the enzymatic browning of minimally processed potatoes. Brazilian Archives of Biology and Technology, 54( 5), 983-990. doi:10.1590/S1516-89132011000500016NLM
Vitti MCD, Sasaki FF, Miguel P, Kluge RA, Moretti CL. Activity of enzymes associated with the enzymatic browning of minimally processed potatoes [Internet]. Brazilian Archives of Biology and Technology. 2011 ; 54( 5): 983-990.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1590/S1516-89132011000500016Vancouver
Vitti MCD, Sasaki FF, Miguel P, Kluge RA, Moretti CL. Activity of enzymes associated with the enzymatic browning of minimally processed potatoes [Internet]. Brazilian Archives of Biology and Technology. 2011 ; 54( 5): 983-990.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1590/S1516-89132011000500016