Gonçalves, E. M., Pinheiro, J., Alegria, C., Abreu, M., Brandão, T. R. S., & Silva, C. L. (2010). Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching.
Citação do estilo Chicago (17ª ed.)Gonçalves, Elsa M., Joaquina Pinheiro, C. Alegria, Marta Abreu, Teresa R. S. Brandão, e Cristina L.M Silva. Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (brassica Oleracea L. Ssp. Italica) During Blanching. 2010.
Citação MLA (8ª ed.)Gonçalves, Elsa M., et al. Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (brassica Oleracea L. Ssp. Italica) During Blanching. 2010.