00943naa a2200301 a 450000100080000000500110000800800410001902400310006010000240009124501290011526000090024465000170025365000130027065000240028365000200030765000270032765000160035465000270037065300140039765300210041165300270043270000250045970000170048470000210050170000230052270000190054577300770056418942792012-11-30       2011    bl uuuu     u00u1 u    #d7 a10/5004/dwt.2011.20422DOI1 aARAUJO, M. C. P. de  aEffect of enzymatic treatment on the viscosity of raw juice and anthocyanins content in the microfiltrated blackberry juice.  c2011  aBlackberries  aCyanidin  aEnzymatic treatment  aMicrofiltration  aRheological properties  aAmora preta  aPropriedade reológica  aCianidina  aMicrofiltração  aTratamento enzimático1 aGOUVÊA, A. C. M. S.1 aCOUTO, D. S.1 aCABRAL, L. M. C.1 aGODOY, R. L. de O.1 aFREITAS, S. P.  tDesalination and Water Treatment, Hopkintongv. 27, p. 37-41, Mar. 2011.