Source: Food Research International. Unidade: ESALQ
Subjects: PEROXIDASE, ÁGUA, COCO, ENZIMAS, RADIAÇÃO ULTRAVIOLETA
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AUGUSTO, Pedro Esteves Duarte et al. Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV). Food Research International, v. 74, p. 151–159, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.04.046. Acesso em: 02 jun. 2024.APA
Augusto, P. E. D., Ibarz, R., Garvin, A., & Ibarz, A. (2015). Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV). Food Research International, 74, 151–159. doi:10.1016/j.foodres.2015.04.046NLM
Augusto PED, Ibarz R, Garvin A, Ibarz A. Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV) [Internet]. Food Research International. 2015 ;74 151–159.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodres.2015.04.046Vancouver
Augusto PED, Ibarz R, Garvin A, Ibarz A. Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV) [Internet]. Food Research International. 2015 ;74 151–159.[citado 2024 jun. 02 ] Available from: https://doi.org/10.1016/j.foodres.2015.04.046
