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Physicochemical quality of brown soybean preserve in functi..:
TASSI, Adriana Luiza Wain
;
BENTO, Juliana Aparecida Correia
;
CALIARI, Márcio
...
Food Science and Technology. 40 (2020) suppl 1 - p. 250-257 , 2020
Link:
https://doi.org/10.1590/fst.09618
RT Journal T1
Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_fst.09618&Exemplar=1&LAN=DE A1 TASSI, Adriana Luiza Wain A1 BENTO, Juliana Aparecida Correia A1 CALIARI, Márcio A1 SILVA, Vera Sônia Nunes da A1 PACHECO, Maria Teresa Bertoldo A1 VERA, Rosângela A1 SOARES JÚNIOR, Manoel Soares PB FapUNIFESP (SciELO) YR 2020 SN 1678-457X SN 0101-2061 JF Food Science and Technology VO 40 IS suppl 1 SP 250 OP 257 LK http://dx.doi.org/https://doi.org/10.1590/fst.09618 DO https://doi.org/10.1590/fst.09618 SF ELIB - SuUB Bremen
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