01258naa a2200409 a 450000100080000000500110000800800410001902400520006010000190011224501180013126000090024965000170025865000120027565000200028765000200030765000270032765000140035465000110036865000080037965000120038765000180039965000270041765000270044465000160047165300270048765300230051465300340053765300160057165300330058770000220062070000270064270000260066970000230069570000200071870000190073877300910075721187842020-05-25       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1007/s13197-019-03998-x2DOI1 aRIBEIRO, L. O.  aEffect of sonication on the quality attributes of juçara, banana and strawberry smoothie.h[electronic resource]  c2019  aAnthocyanins  aEuterpe  aFood processing  aFood technology  aRheological properties  aViscosity  aBanana  aCor  aMorango  aProcessamento  aPropriedade Reológica  aTecnologia de Alimento  aViscosidade  aEuterpe edulis martius  aInstrumental color  aParâmetros físico-químicos  aSonicação  aViscosidade Cor instrumental1 aBRIGIDA, A. I. S.1 aSÁ, D. de G. C. F. de1 aCARVALHO, C. W. P. de1 aSILVA, J. P. L. da1 aMATTA, V. M. da1 aFREITAS, S. P.  tJournal of Food Science and Technology, Mysoregv. 56, n. 12, p. 5531-5537, Dec. 2019.