Source: International Journal of Food Engineering. Unidades: EP, ESALQ
Subjects: CANA-DE-AÇÚCAR, CALDO DE CANA, CLARIFICAÇÃO, PERÓXIDO DE HIDROGÊNIO
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SARTORI, Juliana Aparecida de Souza et al. Sugarcane juice clarification by hydrogen peroxide: predictions with artificial neural networks. International Journal of Food Engineering, v. 13, n. 2, 2017Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2016-0199. Acesso em: 20 ago. 2024.APA
Sartori, J. A. de S., Ribeiro, K., Teixeira, A. C. S. C., Magri, N. T. C., Mandro, J. L., & Aguiar, C. L. de. (2017). Sugarcane juice clarification by hydrogen peroxide: predictions with artificial neural networks. International Journal of Food Engineering, 13( 2). doi:10.1515/ijfe-2016-0199NLM
Sartori JA de S, Ribeiro K, Teixeira ACSC, Magri NTC, Mandro JL, Aguiar CL de. Sugarcane juice clarification by hydrogen peroxide: predictions with artificial neural networks [Internet]. International Journal of Food Engineering. 2017 ; 13( 2):[citado 2024 ago. 20 ] Available from: https://doi.org/10.1515/ijfe-2016-0199Vancouver
Sartori JA de S, Ribeiro K, Teixeira ACSC, Magri NTC, Mandro JL, Aguiar CL de. Sugarcane juice clarification by hydrogen peroxide: predictions with artificial neural networks [Internet]. International Journal of Food Engineering. 2017 ; 13( 2):[citado 2024 ago. 20 ] Available from: https://doi.org/10.1515/ijfe-2016-0199