Efecto del procesamiento térmico en combinación con sacarosa en el contenido de vitamina C, fenoles totales, actividad antioxidante y características sensoriales durante el almacenamiento de puré de arazá congelado (Eugenia stipitata McVaugh)
Gráfico da evolução de acessos ao documento
Loading
This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.
