Article Versions Notes

Silva EK, Bargas MA, Arruda HS, Vardanega R, Pastore GM, Meireles MAA. Supercritical CO₂ Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments. Molecules. 2020; 25(17):3911. https://doi.org/10.3390/molecules25173911

Silva, Eric Keven, Matheus A. Bargas, Henrique S. Arruda, Renata Vardanega, Glaucia M. Pastore, and M. Angela A. Meireles. 2020. "Supercritical CO₂ Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments" Molecules 25, no. 17: 3911. https://doi.org/10.3390/molecules25173911

Silva, E. K., Bargas, M. A., Arruda, H. S., Vardanega, R., Pastore, G. M., & Meireles, M. A. A. (2020). Supercritical CO₂ Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments. Molecules, 25(17), 3911. https://doi.org/10.3390/molecules25173911