Source: Resumos. Conference titles: Seminario Integrado da Pos-Graduacao e Pesquisa em Alimentos e Nutricao da Universidade de São Paulo. Unidade: ESALQ
Subjects: ALIMENTOS, ADULTERAÇÃO DE ALIMENTOS, ANÁLISE DE ALIMENTOS, BIOQUÍMICA DE ALIMENTOS
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TIBA, M A e NOGUEIRA, J N e GUERRINI, J A. Investigation into the interaction effects of chemical compounds and heat treatment on the activity and regeneration of peroxidase in cauliflower and green beans. 1995, Anais.. São Paulo: Usp, 1995. . Acesso em: 06 nov. 2024.APA
Tiba, M. A., Nogueira, J. N., & Guerrini, J. A. (1995). Investigation into the interaction effects of chemical compounds and heat treatment on the activity and regeneration of peroxidase in cauliflower and green beans. In Resumos. São Paulo: Usp.NLM
Tiba MA, Nogueira JN, Guerrini JA. Investigation into the interaction effects of chemical compounds and heat treatment on the activity and regeneration of peroxidase in cauliflower and green beans. Resumos. 1995 ;[citado 2024 nov. 06 ]Vancouver
Tiba MA, Nogueira JN, Guerrini JA. Investigation into the interaction effects of chemical compounds and heat treatment on the activity and regeneration of peroxidase in cauliflower and green beans. Resumos. 1995 ;[citado 2024 nov. 06 ]
