Source: Food and Bioprocess Technology. Unidade: EP
Subjects: ENZIMAS, SUCOS DE FRUTAS, PROCESSAMENTO DE ALIMENTOS
ABNT
FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms e SASTRY, Sudhir K. Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating. Food and Bioprocess Technology, v. 13, p. 1206–1214, 2020Tradução . . Disponível em: https://doi.org/10.1007/s11947-020-02478-x. Acesso em: 16 out. 2024.APA
Funcia, E. dos S., Gut, J. A. W., & Sastry, S. K. (2020). Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating. Food and Bioprocess Technology, 13, 1206–1214. doi:10.1007/s11947-020-02478-xNLM
Funcia E dos S, Gut JAW, Sastry SK. Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating [Internet]. Food and Bioprocess Technology. 2020 ;13 1206–1214.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s11947-020-02478-xVancouver
Funcia E dos S, Gut JAW, Sastry SK. Effect of electric field on pectinesterase inactivation during orange juice pasteurization by ohmic heating [Internet]. Food and Bioprocess Technology. 2020 ;13 1206–1214.[citado 2024 out. 16 ] Available from: https://doi.org/10.1007/s11947-020-02478-x