Chow, Vivian Siou San; Santos, Paulo Henrique dos; Torres, Rosângela; Mancini-Filho, Jorge 
; Lannes, Suzana Caetano da Silva
Source: Food Science and Technology. Unidade: FCF
Assunto: REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CHOW, Vivian Siou San et al. Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates. Food Science and Technology, v. 43, p. 1-11 art. e24123, 2023Tradução . . Disponível em: https://dx.doi.org/10.5327/fst.24123. Acesso em: 02 jun. 2024.APA
Chow, V. S. S., Santos, P. H. dos, Torres, R., Mancini-Filho, J., & Lannes, S. C. da S. (2023). Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates. Food Science and Technology, 43, 1-11 art. e24123. doi:10.5327/fst.24123NLM
Chow VSS, Santos PH dos, Torres R, Mancini-Filho J, Lannes SC da S. Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates [Internet]. Food Science and Technology. 2023 ; 43 1-11 art. e24123.[citado 2024 jun. 02 ] Available from: https://dx.doi.org/10.5327/fst.24123Vancouver
Chow VSS, Santos PH dos, Torres R, Mancini-Filho J, Lannes SC da S. Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates [Internet]. Food Science and Technology. 2023 ; 43 1-11 art. e24123.[citado 2024 jun. 02 ] Available from: https://dx.doi.org/10.5327/fst.24123
