Source: Food Chemistry. Unidades: FFCLRP, FZEA
Subjects: PITANGA, EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, ESPECTROMETRIA DE MASSAS, ANÁLISE SENSORIAL DE ALIMENTOS
ABNT
MALAMAN, Felipe Scherrer et al. Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit. Food Chemistry, v. 124, n. 1, p. 85-92, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.05.109. Acesso em: 01 maio 2024.APA
Malaman, F. S., Moraes, L. A. B. de, West, C., Ferreira, N. J., & Oliveira, A. L. de. (2011). Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit. Food Chemistry, 124( 1), 85-92. doi:10.1016/j.foodchem.2010.05.109NLM
Malaman FS, Moraes LAB de, West C, Ferreira NJ, Oliveira AL de. Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit [Internet]. Food Chemistry. 2011 ; 124( 1): 85-92.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.109Vancouver
Malaman FS, Moraes LAB de, West C, Ferreira NJ, Oliveira AL de. Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit [Internet]. Food Chemistry. 2011 ; 124( 1): 85-92.[citado 2024 maio 01 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.109