Source: Carbohydrate Polymers. Unidade: FCF
Subjects: BANANA, ENZIMAS, BIOQUÍMICA DE ALIMENTOS
ABNT
PERONI OKITA, Fernanda Helena Gonçalves et al. The cold storage of green bananas affects the starch degradation during ripening at higher temperature. Carbohydrate Polymers, v. 96, n. 1, p. 137-147, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2013.03.050. Acesso em: 24 maio 2024.APA
Peroni Okita, F. H. G., Cardoso, M. B., Agopian, R. G. D., Louro, R. P., Nascimento, J. R. O. do, Purgatto, E., et al. (2013). The cold storage of green bananas affects the starch degradation during ripening at higher temperature. Carbohydrate Polymers, 96( 1), 137-147. doi:10.1016/j.carbpol.2013.03.050NLM
Peroni Okita FHG, Cardoso MB, Agopian RGD, Louro RP, Nascimento JRO do, Purgatto E, Tavares MIB, Lajolo FM, Cordenunsi-Lysenko BR. The cold storage of green bananas affects the starch degradation during ripening at higher temperature [Internet]. Carbohydrate Polymers. 2013 ; 96( 1): 137-147.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.carbpol.2013.03.050Vancouver
Peroni Okita FHG, Cardoso MB, Agopian RGD, Louro RP, Nascimento JRO do, Purgatto E, Tavares MIB, Lajolo FM, Cordenunsi-Lysenko BR. The cold storage of green bananas affects the starch degradation during ripening at higher temperature [Internet]. Carbohydrate Polymers. 2013 ; 96( 1): 137-147.[citado 2024 maio 24 ] Available from: https://doi.org/10.1016/j.carbpol.2013.03.050