Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Samira Haddad Spiller"'
Autor:
Samira Haddad Spiller, Tamara Rezende Marques, Anderson Assaid Simão, Mariana Aparecida Braga, Lucimara Nazaré Silva Botelho, Gustavo Henrique Andrade Machado, Rodrigo Martins Fráguas, Custódio Donizete dos Santos
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Abstract Guava is a highly perishable fruit due to its intense metabolism during ripening, with a shelf life of up to five days at room temperature. The loss of firmness during ripening is caused by the activity of hydrolytic enzymes that promote dis
Externí odkaz:
https://doaj.org/article/6814fc983d6640f49176788bf350fee7
Autor:
Lucimara Nazaré Silva Botelho, Anderson Assaid Simão, Samira Haddad Spiller, Mariana Aparecida Braga, Custódio Donizete dos Santos, Gustavo Henrique Andrade Machado, Tamara Rezende Marques, Rodrigo Martins Fráguas
Publikováno v:
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017032, Published: 17 MAY 2018
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017032, Published: 17 MAY 2018
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Guava is a highly perishable fruit due to its intense metabolism during ripening, with a shelf life of up to five days at room temperature. The loss of firmness during ripening is caused by the activity of hydrolytic enzymes that promote dissolution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11afb1c07ba44100da4c34b3878d8e4c
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100435
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100435
