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Filtros : "Aguilar, Karla" Limpar

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  • Parte de monografia/livro

    Emerging Technologies for Noncarbonated Beverages Processing (2020)

    Rojas, Meliza Lindsay ; Miano, Alberto Claudio; Aguilar, Karla; Augusto, Pedro Esteves Duarte

    Source: Trends in non-alcoholic beverages. Unidade: ESALQ

    Subjects: BEBIDAS NÃO ALCOÓLICAS, INDÚSTRIA DE BEBIDAS

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

    • ABNT

      ROJAS, Meliza Lindsay et al. Emerging Technologies for Noncarbonated Beverages Processing. Trends in non-alcoholic beverages. Tradução . Oxford: Academic Press; Elsevier, 2020. . Disponível em: https://doi.org/10.1016/B978-0-12-816938-4.00008-2. Acesso em: 21 maio 2024.

    • APA

      Rojas, M. L., Miano, A. C., Aguilar, K., & Augusto, P. E. D. (2020). Emerging Technologies for Noncarbonated Beverages Processing. In Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier. doi:10.1016/B978-0-12-816938-4.00008-2

    • NLM

      Rojas ML, Miano AC, Aguilar K, Augusto PED. Emerging Technologies for Noncarbonated Beverages Processing [Internet]. In: Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier; 2020. [citado 2024 maio 21 ] Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2

    • Vancouver

      Rojas ML, Miano AC, Aguilar K, Augusto PED. Emerging Technologies for Noncarbonated Beverages Processing [Internet]. In: Trends in non-alcoholic beverages. Oxford: Academic Press; Elsevier; 2020. [citado 2024 maio 21 ] Available from: https://doi.org/10.1016/B978-0-12-816938-4.00008-2

  • 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: 21 maio 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 maio 21 ] 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 maio 21 ] Available from: https://doi.org/10.1016/j.ultsonch.2017.01.029
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