| dc.creator | da Silveira T.F.F. | |
| dc.creator | Meinhart A.D. | |
| dc.creator | Ballus C.A. | |
| dc.creator | Godoy H.T. | |
| dc.date | 2014 | |
| dc.date | 2015-06-25T17:50:34Z | |
| dc.date | 2015-11-26T15:34:29Z | |
| dc.date | 2015-06-25T17:50:34Z | |
| dc.date | 2015-11-26T15:34:29Z | |
| dc.date.accessioned | 2018-03-28T22:43:04Z | |
| dc.date.available | 2018-03-28T22:43:04Z | |
| dc.identifier | | |
| dc.identifier | Food Research International. Elsevier Ltd, v. 60, n. , p. 241 - 245, 2014. | |
| dc.identifier | 9639969 | |
| dc.identifier | 10.1016/j.foodres.2013.09.024 | |
| dc.identifier | http://www.scopus.com/inward/record.url?eid=2-s2.0-84900031745&partnerID=40&md5=81299646b8a0239f7838dd41431815a8 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/85860 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/85860 | |
| dc.identifier | 2-s2.0-84900031745 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1262996 | |
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| dc.description | 60 | |
| dc.description | | |
| dc.description | 241 | |
| dc.description | 245 | |
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| dc.language | en | |
| dc.publisher | Elsevier Ltd | |
| dc.relation | Food Research International | |
| dc.rights | fechado | |
| dc.source | Scopus | |
| dc.title | The Effect Of The Duration Of Infusion, Temperature, And Water Volume On The Rutin Content In The Preparation Of Mate Tea Beverages: An Optimization Study | |
| dc.type | Artículos de revistas | |
