Cocoa shell and its compounds: applications in the food industry (2017)
Source: Trends in Food Science & Technology. Unidade: FZEA
Subjects: CASCAS (PLANTA), CACAU, SUBPRODUTOS AGRÍCOLAS, VALOR NUTRITIVO, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, FIBRAS NA DIETA
ABNT
OKIYAMA, Dayane Cristina Gomes e NAVARRO, Sandra Lorena Blandón e RODRIGUES, Christianne Elisabete da Costa. Cocoa shell and its compounds: applications in the food industry. Trends in Food Science & Technology, v. 63, p. 103-112, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2017.03.007. Acesso em: 20 ago. 2024.APA
Okiyama, D. C. G., Navarro, S. L. B., & Rodrigues, C. E. da C. (2017). Cocoa shell and its compounds: applications in the food industry. Trends in Food Science & Technology, 63, 103-112. doi:10.1016/j.tifs.2017.03.007NLM
Okiyama DCG, Navarro SLB, Rodrigues CE da C. Cocoa shell and its compounds: applications in the food industry [Internet]. Trends in Food Science & Technology. 2017 ; 63 103-112.[citado 2024 ago. 20 ] Available from: https://doi.org/10.1016/j.tifs.2017.03.007Vancouver
Okiyama DCG, Navarro SLB, Rodrigues CE da C. Cocoa shell and its compounds: applications in the food industry [Internet]. Trends in Food Science & Technology. 2017 ; 63 103-112.[citado 2024 ago. 20 ] Available from: https://doi.org/10.1016/j.tifs.2017.03.007