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Filtros : "Garvin, Alfonso" Limpar

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  • Artigo de periodico

    Ascorbic acid stability in fruit juices during thermosonication (2017)

    Aguilar, Karla; Garvin, Alfonso; Ibarz, Albert; Augusto, Pedro Esteves Duarte

    Source: Ultrasonics Sonochemistry. Unidade: ESALQ

    Subjects: ÁCIDOS ASCÓRBICOS, SUCOS DE FRUTAS, VITAMINA C, PROCESSAMENTO DE ALIMENTOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      AGUILAR, Karla et al. Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, v. 37, p. 375-381, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2017.01.029. Acesso em: 03 jun. 2024.

    • APA

      Aguilar, K., Garvin, A., Ibarz, A., & Augusto, P. E. D. (2017). Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, 37, 375-381. doi:10.1016/j.ultsonch.2017.01.029

    • NLM

      Aguilar K, Garvin A, Ibarz A, Augusto PED. Ascorbic acid stability in fruit juices during thermosonication [Internet]. Ultrasonics Sonochemistry. 2017 ; 37 375-381.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.ultsonch.2017.01.029

    • Vancouver

      Aguilar K, Garvin A, Ibarz A, Augusto PED. Ascorbic acid stability in fruit juices during thermosonication [Internet]. Ultrasonics Sonochemistry. 2017 ; 37 375-381.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.ultsonch.2017.01.029

  • Artigo de periodico

    Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV) (2015)

    Augusto, Pedro Esteves Duarte; Ibarz, Raquel; Garvin, Alfonso; Ibarz, Albert

    Source: Food Research International. Unidade: ESALQ

    Subjects: PEROXIDASE, ÁGUA, COCO, ENZIMAS, RADIAÇÃO ULTRAVIOLETA

    Acesso à fonteAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      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: 03 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.2015.04.046

    • NLM

      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. 03 ] Available from: https://doi.org/10.1016/j.foodres.2015.04.046

    • Vancouver

      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. 03 ] Available from: https://doi.org/10.1016/j.foodres.2015.04.046
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