Source: Proceedings. Conference titles: Mercosur Congress on Chemical Engineering. Unidades: FCF, EP
Subjects: ATIVAÇÃO ENZIMÁTICA, BANANA (TRATAMENTO TÉRMICO), CINÉTICA, ENGENHARIA DE ALIMENTOS, PASTEURIZAÇÃO, PEROXIDASE, PROCESSAMENTO DE ALIMENTOS
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DITCHFIELD, Cynthia et al. Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. 2005, Anais.. Rio de Janeiro: ENPROMER, 2005. . Acesso em: 01 maio 2024.APA
Ditchfield, C., Machoshvili, I. A., Vessoni Penna, T. C., & Tadini, C. C. (2005). Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. In Proceedings. Rio de Janeiro: ENPROMER.NLM
Ditchfield C, Machoshvili IA, Vessoni Penna TC, Tadini CC. Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. Proceedings. 2005 ;[citado 2024 maio 01 ]Vancouver
Ditchfield C, Machoshvili IA, Vessoni Penna TC, Tadini CC. Evaluation of the use of polyphenol oxidase and peroxidase thermal inactivation as bioindicators for acidified banana (MUSA CAVENDISHII LAMB.) puree continuous pasteurization process. Proceedings. 2005 ;[citado 2024 maio 01 ]