Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1115225
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dc.contributor.authorRIBEIRO, L. de O.eng
dc.contributor.authorBARBOSA, I. de C.eng
dc.contributor.authorSÁ, D. de G. C. F. deeng
dc.contributor.authorSILVA, J. P. L. daeng
dc.contributor.authorMATTA, V. M. daeng
dc.contributor.authorFREITAS, S. P. deeng
dc.date.accessioned2019-12-05T18:07:38Z-
dc.date.available2019-12-05T18:07:38Z-
dc.date.created2019-11-26
dc.date.issued2020
dc.identifier.citationFood Science and. Technology, Campinas, v. 40, n. 2, p. 387-393, Apr.-June 2020.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1115225-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectInstrumental coloreng
dc.titleStability evaluation of juçara, banana and strawberry pasteurized smoothie during storage.eng
dc.typeArtigo de periódicoeng
dc.date.updated2019-12-05T18:07:38Z
dc.subject.thesagroTecnologia de Alimentoeng
dc.subject.thesagroEuterpe Eduliseng
dc.subject.nalthesaurusShelf lifeeng
dc.subject.nalthesaurusBioactive compoundseng
dc.subject.nalthesaurusSensory evaluationeng
dc.subject.nalthesaurusFood technologyeng
dc.description.notesAhead of Print.eng
riaa.ainfo.id1115225eng
riaa.ainfo.lastupdate2020-05-27 -03:00:00
dc.identifier.doihttps://doi.org/10.1590/fst.01319eng
dc.contributor.institutionLeilson de Oliveira Ribeiro, UFRJ; Isadora de Carvalho Barbosa, UFRRJ; DANIELA DE GRANDI C FREITAS DE SA, CTAA; JANINE PASSOS LIMA DA SILVA, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; Suely Pereira de Freitas, UFRJ.eng
Appears in Collections:Artigo em periódico indexado (CTAA)

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