Effect of high-pressure homogenization on enzyme activity in juices (2023)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/B978-0-323-98386-0.00001-4
- Subjects: ATIVAÇÃO ENZIMÁTICA; HOMOGENEIZAÇÃO; SUCOS DE FRUTAS; SUCOS DE VEGETAIS; TECNOLOGIA DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Effect of high-pressure technologies on enzymes: science and applications
- Volume/Número/Paginação/Ano: 464 p
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
L. ROJAS, Meliza et al. Effect of high-pressure homogenization on enzyme activity in juices. Effect of high-pressure technologies on enzymes: science and applications. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-98386-0.00001-4. Acesso em: 04 jun. 2024. -
APA
L. Rojas, M., Kubo, M. T. K., Tribst, A. A. L., Leite Júnior, B. R. C., & Augusto, P. E. D. (2023). Effect of high-pressure homogenization on enzyme activity in juices. In Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-98386-0.00001-4 -
NLM
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 jun. 04 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4 -
Vancouver
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 jun. 04 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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Informações sobre o DOI: 10.1016/B978-0-323-98386-0.00001-4 (Fonte: oaDOI API)
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