Siguemoto, Érica Sayuri 
; Purgatto, Eduardo ; Gut, Jorge Andrey Wilhelms
Fonte: Blucher Chemical Engineering Proceedings. Nome do evento: Congresso Brasileiro de Engenharia Química. Unidades: EP, FCF
Assuntos: PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
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SIGUEMOTO, Érica Sayuri e PURGATTO, Eduardo e GUT, Jorge Andrey Wilhelms. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice. Blucher Chemical Engineering Proceedings. São Paulo: Edgard Blucher. Disponível em: https://doi.org/10.5151/cobeq2018-CO.175. Acesso em: 08 out. 2025. , 2018APA
Siguemoto, É. S., Purgatto, E., & Gut, J. A. W. (2018). Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice. Blucher Chemical Engineering Proceedings. São Paulo: Edgard Blucher. doi:10.5151/cobeq2018-CO.175NLM
Siguemoto ÉS, Purgatto E, Gut JAW. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice [Internet]. Blucher Chemical Engineering Proceedings. 2018 ; 1( 5): 4771-4774.[citado 2025 out. 08 ] Available from: https://doi.org/10.5151/cobeq2018-CO.175Vancouver
Siguemoto ÉS, Purgatto E, Gut JAW. Effect of continuous-flow microwave pasteurization on profile of volatile compounds in cloudy apple juice [Internet]. Blucher Chemical Engineering Proceedings. 2018 ; 1( 5): 4771-4774.[citado 2025 out. 08 ] Available from: https://doi.org/10.5151/cobeq2018-CO.175
