Matsui, Kátia Nicolau; Gut, Jorge Andrey Wilhelms 
; Oliveira, Pedro Vitoriano de ; Tadini, Carmen Cecília
Source: Journal of Food Engineering. Unidades: IQ, EP
Subjects: CINÉTICA QUÍMICA, COCO (PROCESSAMENTO), ENGENHARIA DE ALIMENTOS, ENZIMAS (TRATAMENTO TÉRMICO), PEROXIDASE
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MATSUI, Kátia Nicolau et al. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, v. 88, n. 2, p. 169-176, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2008.02.003. Acesso em: 16 abr. 2024.APA
Matsui, K. N., Gut, J. A. W., Oliveira, P. V. de, & Tadini, C. C. (2008). Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, 88( 2), 169-176. doi:10.1016/j.jfoodeng.2008.02.003NLM
Matsui KN, Gut JAW, Oliveira PV de, Tadini CC. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing [Internet]. Journal of Food Engineering. 2008 ;88( 2): 169-176.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.02.003Vancouver
Matsui KN, Gut JAW, Oliveira PV de, Tadini CC. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing [Internet]. Journal of Food Engineering. 2008 ;88( 2): 169-176.[citado 2024 abr. 16 ] Available from: https://doi.org/10.1016/j.jfoodeng.2008.02.003
