00919nam a2200217 a 450000100080000000500110000800800410001910000160006024501640007626001510024050001000039165000270049165300300051865300330054865300270058170000220060870000250063070000130065570000150066870000180068321161572019-12-10       2019    bl uuuu     u00u1 u    #d1 aLIMA, M. A.  aEffect of thermal and high pressure processing on antioxidant capacity, total phenolic and vitamin C contents of a mixed tropical juice.h[electronic resource]  aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS , 13., 2019, Campinas. O futuro dos alimentos: Anais... Campinas: Galoá, 2019. 1 p.c2019  aPublicado no Anais Eletrônico da Galoá Proceddings. SLACA. De 10 A 12 nov. 2019. Ref. 112932.  aTecnologia de Alimento  aHigh hydrostatic pressure  aHight pressure homogenizatio  aThermal pasteurization1 aMARTINS, I. B. A.1 aBARBOSA, I. de C. C.1 aARES, G.1 aDELIZA, R.1 aROSENTHAL, A.