da Silva, A.P.G.; Tezotto-Uliana, J.V.; de Araujo, T.H.; Sganzerla, W.G.; Kluge, R.A.
Antioxidants Were Efficient in Reducing Browning and Increasing the Shelf Life in Minimally Processed Arracacha (Arracacia xanthorrhiza Bancroft). Biol. Life Sci. Forum 2022, 16, 23.
https://doi.org/10.3390/IECHo2022-12489
AMA Style
da Silva APG, Tezotto-Uliana JV, de Araujo TH, Sganzerla WG, Kluge RA.
Antioxidants Were Efficient in Reducing Browning and Increasing the Shelf Life in Minimally Processed Arracacha (Arracacia xanthorrhiza Bancroft). Biology and Life Sciences Forum. 2022; 16(1):23.
https://doi.org/10.3390/IECHo2022-12489
Chicago/Turabian Style
da Silva, Aline Priscilla Gomes, Jaqueline Visioni Tezotto-Uliana, Thais Helena de Araujo, William Gustavo Sganzerla, and Ricardo Alfredo Kluge.
2022. "Antioxidants Were Efficient in Reducing Browning and Increasing the Shelf Life in Minimally Processed Arracacha (Arracacia xanthorrhiza Bancroft)" Biology and Life Sciences Forum 16, no. 1: 23.
https://doi.org/10.3390/IECHo2022-12489
APA Style
da Silva, A. P. G., Tezotto-Uliana, J. V., de Araujo, T. H., Sganzerla, W. G., & Kluge, R. A.
(2022). Antioxidants Were Efficient in Reducing Browning and Increasing the Shelf Life in Minimally Processed Arracacha (Arracacia xanthorrhiza Bancroft). Biology and Life Sciences Forum, 16(1), 23.
https://doi.org/10.3390/IECHo2022-12489
