Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants (2023)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2022.112217
- Subjects: ALIMENTOS; EMBALAGENS DE ALIMENTOS; EMBALAGENS PLÁSTICAS; TECNOLOGIA DE ALIMENTOS; ULTRASSOM
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 163, art. 112217, p. 1-9, 2023
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: publisher-specific-oa
-
ABNT
MARANGONI JÚNIOR, Luís et al. Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants. Food Research International, v. 163, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.112217. Acesso em: 15 maio 2024. -
APA
Marangoni Júnior, L., Augusto, P. E. D., Vieira, R. P., Borges, D. F., Ito, D., Teixeira, F. G., et al. (2023). Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants. Food Research International, 163, 1-9. doi:10.1016/j.foodres.2022.112217 -
NLM
Marangoni Júnior L, Augusto PED, Vieira RP, Borges DF, Ito D, Teixeira FG, Dantas FBH, Padula M. Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants [Internet]. Food Research International. 2023 ; 163 1-9.[citado 2024 maio 15 ] Available from: https://doi.org/10.1016/j.foodres.2022.112217 -
Vancouver
Marangoni Júnior L, Augusto PED, Vieira RP, Borges DF, Ito D, Teixeira FG, Dantas FBH, Padula M. Food-pakage-processing relationships in emerging technologies: ultrasound effects on polyamide multilayer packaging in contact with different food simulants [Internet]. Food Research International. 2023 ; 163 1-9.[citado 2024 maio 15 ] Available from: https://doi.org/10.1016/j.foodres.2022.112217 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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Informações sobre o DOI: 10.1016/j.foodres.2022.112217 (Fonte: oaDOI API)
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