Fonte: European Food Research and Technology. Unidade: ESALQ
Assuntos: SECAGEM, CAFÉ, ANTIOXIDANTES, PEROXIDASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RENDÓN, Mery Y et al. Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans. European Food Research and Technology, v. 236, n. 5, p. 753-758, 2013Tradução . . Disponível em: https://doi.org/10.1007/s00217-013-1933-x. Acesso em: 14 out. 2024.APA
Rendón, M. Y., Gratão, P. L., Salva, T. de J. G., Azevedo, R. A. de, & Bragagnolo, N. (2013). Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans. European Food Research and Technology, 236( 5), 753-758. doi:10.1007/s00217-013-1933-xNLM
Rendón MY, Gratão PL, Salva T de JG, Azevedo RA de, Bragagnolo N. Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans [Internet]. European Food Research and Technology. 2013 ; 236( 5): 753-758.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-013-1933-xVancouver
Rendón MY, Gratão PL, Salva T de JG, Azevedo RA de, Bragagnolo N. Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans [Internet]. European Food Research and Technology. 2013 ; 236( 5): 753-758.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-013-1933-x
