High pressure and temperature combination with naringin hydrolysis by naringinase Ca-alginate beads in grapefruit juice processing

Utilize este identificador para referenciar este registo: http://hdl.handle.net/10451/20969

Registo completo

Campo DC	Valor	Idioma
degois.publication.firstPage	S265	por
degois.publication.lastPage	S265	por
degois.publication.title	JOURNAL OF BIOTECHNOLOGY	por
dc.contributor.author	Afonso, Cristina
dc.contributor.author	Ferreira, Luis
dc.contributor.author	Vila-Real, Heleer
dc.contributor.author	Alfaia, Antonio J.
dc.contributor.author	Ribeiro, Maria H. L.
dc.date.accessioned	2015-12-30T10:17:13Z	-
dc.date.available	2015-12-30T10:17:13Z	-
dc.date.issued	2007
dc.identifier.citation	JOURNAL OF BIOTECHNOLOGY. - Vol. 131, n. 2, Suppl. Suppl. S (SEP 2007), p. S265-S265
dc.identifier.issn	0168-1656
dc.identifier.uri	http://hdl.handle.net/10451/20969	-
dc.format	application/pdf
dc.language.iso	eng
dc.publisher	ELSEVIER SCIENCE BV
dc.rights	restrictedAccess
dc.subject	Biotechnology & Applied Microbiology
dc.title	High pressure and temperature combination with naringin hydrolysis by naringinase Ca-alginate beads in grapefruit juice processing
dc.title	Bitterness and microbial reduction
dc.type	article
degois.publication.volume	Vol. 131	por
dc.identifier.doi	http://dx.doi.org/10.1016/jjbiotec.2007.07.483
Aparece nas colecções:	FF - Produção Científica 2000-2009

Ficheiros deste registo:

Não existem ficheiros associados a este registo.