Source: Food Chemistry. Unidade: ESALQ
Subjects: APRENDIZADO COMPUTACIONAL, ESPECTROSCOPIA INFRAVERMELHA, HOMOPOLISSACARÍDEOS, LARANJA, RESSONÂNCIA MAGNÉTICA NUCLEAR, SUCOS DE FRUTAS
ABNT
BIZZANI, Marilia et al. Monitoring of soluble pectin content in orange juice by means of MIR and TD-NMR spectroscopy combined with machine learning. Food Chemistry, v. 332, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127383. Acesso em: 22 maio 2024.APA
Bizzani, M., Flores, D. W. M., Colnago, L. A., & Ferreira, M. D. (2020). Monitoring of soluble pectin content in orange juice by means of MIR and TD-NMR spectroscopy combined with machine learning. Food Chemistry, 332. doi:10.1016/j.foodchem.2020.127383NLM
Bizzani M, Flores DWM, Colnago LA, Ferreira MD. Monitoring of soluble pectin content in orange juice by means of MIR and TD-NMR spectroscopy combined with machine learning [Internet]. Food Chemistry. 2020 ; 332[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127383Vancouver
Bizzani M, Flores DWM, Colnago LA, Ferreira MD. Monitoring of soluble pectin content in orange juice by means of MIR and TD-NMR spectroscopy combined with machine learning [Internet]. Food Chemistry. 2020 ; 332[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127383