Characterization and comparative analyses of native and chemically modified pectins extracted from chayote, papaya and passion fruit (2017)
- Authors:
- Autor USP: FABI, JOÃO PAULO - FCF
- Unidade: FCF
- Subjects: POLPA; FRUTAS; BIOQUÍMICA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 53, suppl. 1, p. 59 res. FCF114, 2017
- Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo
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ABNT
NASCIMENTO, Raissa Sansoni do e FABI, João Paulo. Characterization and comparative analyses of native and chemically modified pectins extracted from chayote, papaya and passion fruit. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 10 maio 2024. , 2017 -
APA
Nascimento, R. S. do, & Fabi, J. P. (2017). Characterization and comparative analyses of native and chemically modified pectins extracted from chayote, papaya and passion fruit. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Nascimento RS do, Fabi JP. Characterization and comparative analyses of native and chemically modified pectins extracted from chayote, papaya and passion fruit. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 59 res. FCF114.[citado 2024 maio 10 ] -
Vancouver
Nascimento RS do, Fabi JP. Characterization and comparative analyses of native and chemically modified pectins extracted from chayote, papaya and passion fruit. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 59 res. FCF114.[citado 2024 maio 10 ] - Solubilização das pectinas de papaia durante o amadurecimento aumenta a produção de AGCCs em modelo de fermentação in vitro
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