Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1124957
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dc.contributor.authorSANCHEZ, B. A. O.
dc.contributor.authorCELESTINO, S. M. C.
dc.contributor.authorGLÓRIA, M. B. de A.
dc.contributor.authorCELESTINO, I. C.
dc.contributor.authorLOZADA, M. I. O.
dc.contributor.authorARAÚJO JÚNIOR, S. D.
dc.contributor.authorALENCAR, E. R. de
dc.contributor.authorOLIVEIRA, L. de L.
dc.date.accessioned2020-09-17T04:39:03Z-
dc.date.available2020-09-17T04:39:03Z-
dc.date.created2020-09-16
dc.date.issued2020
dc.identifier.citationFood Chemistry: X, V. 6, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1124957-
dc.language.isopor
dc.rightsopenAccesspt_BR
dc.titlePasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention.
dc.typeArtigo de periódico
dc.subject.thesagroPasteurização
dc.subject.thesagroPolpa de Fruta
dc.subject.thesagroPassifloraceae
dc.subject.thesagroMaracujá
dc.format.extent29 p.
riaa.ainfo.id1124957
riaa.ainfo.lastupdate2020-09-16
dc.contributor.institutionSONIA MARIA COSTA CELESTINO, CPAC.
Appears in Collections:Artigo em periódico indexado (CPAC)

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