01681naa a2200577 a 450000100080000000500110000800800410001902400440006010000210010424501320012526000090025765000320026665000250029865000160032365000200033965000250035965000190038465000230040365000130042665000120043965000110045165000120046265000270047465000200050165000170052165000180053865000300055665000090058665000140059565000170060965000210062665000190064765000110066665000200067765000200069765000140071765000200073165000270075165000240077865300270080265300260082965300260085565300260088170000200090770000160092770000230094370000240096670000230099070000160101377300740102921165032020-05-25       2019    bl uuuu     u00u1 u    #d7 adoi.org/10.1007/s13197-019-03987-02DOI1 aWURLITZER, N. J.  aTropical fruit juicebeffect of thermal treatment and storage time on sensory and functional properties.h[electronic resource]  c2019  aAnanas comosus var. comosus  aAntioxidant activity  aColorimetry  aFood technology  aMalpighia emarginata  aPasteurization  aSensory evaluation  aSpondias  aAbacaxi  aAçaí  aAcerola  aAnacardium Occidentale  aAnanás Comosus  aAntioxidante  aArmazenamento  aArmazenamento de Alimento  aCaju  aCamu Camu  aColorimetria  aEuterpe Oleracea  aFruta Tropical  aMaçã  aMyrciaria Dubia  aPasteurização  aQualidade  aSpondias Mombin  aTecnologia de Alimento  aTratamento Térmico  aAtividade antioxidante  aAvaliação sensorial  aPropriedade funcional  aPropriedade sensorial1 aDIONISIO, A. P.1 aLIMA, J. R.1 aGARRUTI, D. dos S.1 aARAUJO, I. M. da S.1 aROCHA, R. F. J. DA1 aMAIA, J. L.  tJournal of Food Science and Technology, Mysore, p. 1-10, 2 Aug. 2019.