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_aBR-BrBNA _bpor _cBiblioteca Nacional de Agricultura |
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| 041 | _a(En) | ||
| 072 | _aQ03; Q02 | ||
| 100 | 1 | _aLana, M.M. | |
| 100 | 1 | _aChaves, D.V. | |
| 100 | 1 | _aFinger, F.L. | |
| 245 | 1 | _aResponse of carrot roots to wounding stress induced by processing - changes in chemical composition and enzyme activity | |
| 650 | _aDAUCUS CAROTA | ||
| 650 | _aCENOURA | ||
| 650 | _aPROCESSAMENTO MÍNIMO | ||
| 650 | _aENZIMA | ||
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_tBrazilian Journal of Food Technology (Brazil) _xISSN 1519-0900 _g(Jan-Mar 2011), v.14(1) p. 31-40 _wBR2012004684 |
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_a202311 _bLúcia _c55 _dLúcia Elande |
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