Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology: effect on the ready-to-drink juice (2016)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1007/s11947-016-1688-z
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; SUCOS DE FRUTAS; LARANJA; INDÚSTRIA DE BEBIDAS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food and Bioprocess Technology
- ISSN: 1935-5130
- Volume/Número/Paginação/Ano: v. 9, n. 6, p. 1070-1078, 2016
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
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ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology: effect on the ready-to-drink juice. Food and Bioprocess Technology, v. 9, n. 6, p. 1070-1078, 2016Tradução . . Disponível em: https://doi.org/10.1007/s11947-016-1688-z. Acesso em: 19 maio 2024. -
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2016). Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology: effect on the ready-to-drink juice. Food and Bioprocess Technology, 9( 6), 1070-1078. doi:10.1007/s11947-016-1688-z -
NLM
Leite TS, Augusto PED, Cristianini M. Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology: effect on the ready-to-drink juice [Internet]. Food and Bioprocess Technology. 2016 ; 9( 6): 1070-1078.[citado 2024 maio 19 ] Available from: https://doi.org/10.1007/s11947-016-1688-z -
Vancouver
Leite TS, Augusto PED, Cristianini M. Frozen concentrated orange juice (FCOJ) processed by the high pressure homogenization (HPH) technology: effect on the ready-to-drink juice [Internet]. Food and Bioprocess Technology. 2016 ; 9( 6): 1070-1078.[citado 2024 maio 19 ] Available from: https://doi.org/10.1007/s11947-016-1688-z - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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Informações sobre o DOI: 10.1007/s11947-016-1688-z (Fonte: oaDOI API)
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