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Brasil
Food Science and Technology (0101-2061)
Influência da temperatura e do ácido ascórbico sobre a estabilidade físico-química e atividade enzimática da água de coco (Cocos nucifera L.) acondicionada assepticament

Received Citations (2)

publishing year previous first author document title
2012 Revista Brasileira de Fruticultura Kwiatkowski, Angela Enzymatic activity and physicochemical parameter of coconut water of fruit harvested on different stages of development and climate seasonal
2013 Brazilian Journal of Food Technology Pereira, Eliene Penha Rodrigues Otimizando o uso de sorbato de potássio e metabissufito de sódio para a estabilidade química e microbiológica de água de coco carbonatada
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