Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability (2015)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2014.12.064
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; MAMÃO; NÉCTAR; PREFERÊNCIAS ALIMENTARES
- Keywords: Inulina; Oligofrutose
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 62, n. 1, part. 2, p.854-860, 2015
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
BRAGA, Héberly Fernandes e SILVA, Ana Carolina Conti e. Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability. LWT - Food Science and Technology, v. 62, n. 1, p. 854-860, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.12.064. Acesso em: 03 jun. 2024. -
APA
Braga, H. F., & Silva, A. C. C. e. (2015). Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability. LWT - Food Science and Technology, 62( 1), 854-860. doi:10.1016/j.lwt.2014.12.064 -
NLM
Braga HF, Silva ACC e. Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability [Internet]. LWT - Food Science and Technology. 2015 ; 62( 1): 854-860.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.064 -
Vancouver
Braga HF, Silva ACC e. Papaya nectar formulated with prebiotics: Chemical characterization and sensory acceptability [Internet]. LWT - Food Science and Technology. 2015 ; 62( 1): 854-860.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.064 - Oregano essential oil: effect on sensory acceptability
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Informações sobre o DOI: 10.1016/j.lwt.2014.12.064 (Fonte: oaDOI API)
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