00985naa a2200325 a 450000100080000000500110000800800410001902400550006010000260011524500970014126000090023865000170024765000110026465000210027565300210029665300220031765300130033965300270035265300320037965300190041165300190043070000230044970000220047270000200049470000210051470000200053570000240055570000180057977300620059721275162024-01-21       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2020.1095062DOI1 aLINHARES, M. de F. D.  aThermal and non-thermal processing effect on açai juice composition.h[electronic resource]  c2020  aChemometrics  aAçaí  aEuterpe Oleracea  aBioaccessibility  aBioacessibilidade  aHTST/UHT  aNon-thermal processing  aProcessamento não térmico  aQuimiométrico  aSuco de açaí1 aALVES FILHO, E. G.1 aSILVA, L. M. A. e1 aFONTELES, T. V.1 aWURLITZER, N. J.1 aBRITO, E. S. de1 aFERNANDES, F. A. N.1 aRODRIGUES, S.  tFood Research Internationalgv. 136, out. n. 109506, 2020