Mancini-Filho, Jorge 
; Takaki, K
Source: Abstracts. Conference titles: Institute of Food Technology Annual Meeting Technical Program. Unidade: FCF
Subjects: CIÊNCIA DE ALIMENTOS, ALIMENTOS DE ORIGEM VEGETAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANCINI-FILHO, Jorge e TAKAKI, K. Effect of gamma irradiation on cooking time, tannins and phenolic compounds of brazilian beans (phaseolus vulgaris, l.) Varieties. 1993, Anais.. Chicago: Institute of Food Technology, 1993. . Acesso em: 01 nov. 2024.APA
Mancini-Filho, J., & Takaki, K. (1993). Effect of gamma irradiation on cooking time, tannins and phenolic compounds of brazilian beans (phaseolus vulgaris, l.) Varieties. In Abstracts. Chicago: Institute of Food Technology.NLM
Mancini-Filho J, Takaki K. Effect of gamma irradiation on cooking time, tannins and phenolic compounds of brazilian beans (phaseolus vulgaris, l.) Varieties. Abstracts. 1993 ;[citado 2024 nov. 01 ]Vancouver
Mancini-Filho J, Takaki K. Effect of gamma irradiation on cooking time, tannins and phenolic compounds of brazilian beans (phaseolus vulgaris, l.) Varieties. Abstracts. 1993 ;[citado 2024 nov. 01 ]
