Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages (2018)
- Autores:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2017.11.045
- Assuntos: CÁLCIO; CINÉTICA; INIBIDORES DE ENZIMAS; PEROXIDASE; SUCOS DE FRUTAS
- Agências de fomento:
- Idioma: Inglês
- Imprenta:
- Fonte:
- Título do periódico: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 89, p. 610-616, 2018
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
KUBO, M. T. K et al. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. LWT - Food Science and Technology, v. 89, p. 610-616, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.11.045. Acesso em: 18 abr. 2024. -
APA
Kubo, M. T. K., Rojas, M. L., Curet, S., Boillereaux, L., & Augusto, P. E. D. (2018). Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages. LWT - Food Science and Technology, 89, 610-616. doi:10.1016/j.lwt.2017.11.045 -
NLM
Kubo MTK, Rojas ML, Curet S, Boillereaux L, Augusto PED. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages [Internet]. LWT - Food Science and Technology. 2018 ; 89 610-616.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.lwt.2017.11.045 -
Vancouver
Kubo MTK, Rojas ML, Curet S, Boillereaux L, Augusto PED. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages [Internet]. LWT - Food Science and Technology. 2018 ; 89 610-616.[citado 2024 abr. 18 ] Available from: https://doi.org/10.1016/j.lwt.2017.11.045 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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Informações sobre o DOI: 10.1016/j.lwt.2017.11.045 (Fonte: oaDOI API)
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