Evaluation of anthocyanin content on blackberry juice (Rubus spp.) processed by microfiltration.

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dc.contributorF. SILVA MONTEIRO, UNICAMP; L. A. VIOTTO, UNICAMP; LOURDES MARIA CORREA CABRAL, CTAA.
dc.creatorMONTEIRO, F. S.
dc.creatorVIOTTO, L. A.
dc.creatorCABRAL, L. M. C.
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16T11:11:11Z
dc.date2012-02-16
dc.date2011
dc.date2012-02-16T11:11:11Z
dc.date.accessioned2026-06-30T23:07:42Z
dc.identifierIn: INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD, 11., 2011, Athens. Food process engineering in a changing world: proceedings... Athens: National Technical University of Athens, 2011.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/915903
dc.identifier.urihttp://hdl.handle.net/123456789/374602
dc.languageeng
dc.rightsopenAccess
dc.subjectSuco de amora-preta
dc.subjectAntocianinas
dc.subjectTecnologia de membrana
dc.subjectClarificação
dc.titleEvaluation of anthocyanin content on blackberry juice (Rubus spp.) processed by microfiltration.
dc.typeArtigo em anais e proceedings

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