Source: Food Science and Technology. Unidade: EP
Subjects: COCO (PROCESSAMENTO), ENGENHARIA DE ALIMENTOS, ENZIMAS (TRATAMENTO TÉRMICO), PEROXIDASE
ABNT
MATSUI, Kátia Nicolau e GRANADO, L. M. e TADINI, Carmen Cecília. Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions. Food Science and Technology, v. 40, n. Ju 2007, p. 852-859, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2006.03.019. Acesso em: 26 set. 2024.APA
Matsui, K. N., Granado, L. M., & Tadini, C. C. (2007). Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions. Food Science and Technology, 40( Ju 2007), 852-859. doi:10.1016/j.lwt.2006.03.019NLM
Matsui KN, Granado LM, Tadini CC. Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions [Internet]. Food Science and Technology. 2007 ;40( Ju 2007): 852-859.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.lwt.2006.03.019Vancouver
Matsui KN, Granado LM, Tadini CC. Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions [Internet]. Food Science and Technology. 2007 ;40( Ju 2007): 852-859.[citado 2024 set. 26 ] Available from: https://doi.org/10.1016/j.lwt.2006.03.019