00859naa a2200277 a 450000100080000000500110000800800410001902400510006010000210011124501310013226000090026365000240027265000150029665000170031165000130032865000180034165300090035965300250036865300140039365300190040770000240042670000230045070000230047370000200049677300650051621230522020-06-28       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.lwt.2020.1093112DOI1 aFARIAS, V. L. de  aEnzymatic maceration of Tabasco pepperbEffect on the yield, chemical and sensory aspects of the sauce.h[electronic resource]  c2020  aCapsicum frutescens  aCellulases  aFermentation  aCelulose  aFermentação  aCATA  aIntensidade do tempo  aPectinase  aTime-intensity1 aARAUJO, I. M. da S.1 aROCHA, R. F. J. da1 aGARRUTI, D. dos S.1 aPINTO, G. A. S.  tFood Science and Technology LWT, 127, art. no. 109311, 2020.