SciELO - Scientific Electronic Library Online


Food Science and Technology
Print version ISSN 0101-2061On-line version ISSN 1678-457X

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TASSI, Adriana Luiza Wain et al. Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid. Food Sci. Technol [online]. In press. .  Epub Apr 18, 2019. ISSN 0101-2061.