Gomes, M., Vieira, T., Fundo, J. F., & Almeida, D. P. (2017). Polyphenoloxidase activity and browning in fresh-cut "Rocha" pear as affected by pH, phenolic substrates and antibrowning additives.
Citação do estilo Chicago (17ª ed.)Gomes, M.Helena, Tiago Vieira, Joana F. Fundo, e Domingos P.F Almeida. Polyphenoloxidase Activity and Browning in Fresh-cut "Rocha" Pear as Affected by PH, Phenolic Substrates and Antibrowning Additives. 2017.
Citação MLA (8ª ed.)Gomes, M.Helena, et al. Polyphenoloxidase Activity and Browning in Fresh-cut "Rocha" Pear as Affected by PH, Phenolic Substrates and Antibrowning Additives. 2017.
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