Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe (2011)
Source: Food Chemistry. Unidade: FZEA
Subjects: AMINAS, HISTAMINA, ÁCIDOS GRAXOS
ABNT
LAPA-GUIMARÃES, Judite das Graças e TRATTNER, Sofia e PICKOVA, Jana. Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe. Food Chemistry, v. 129, n. 3, p. 716-723, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.05.010. Acesso em: 12 jun. 2024.APA
Lapa-Guimarães, J. das G., Trattner, S., & Pickova, J. (2011). Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe. Food Chemistry, 129( 3), 716-723. doi:10.1016/j.foodchem.2011.05.010NLM
Lapa-Guimarães J das G, Trattner S, Pickova J. Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe [Internet]. Food Chemistry. 2011 ; 129( 3): 716-723.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2011.05.010Vancouver
Lapa-Guimarães J das G, Trattner S, Pickova J. Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe [Internet]. Food Chemistry. 2011 ; 129( 3): 716-723.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2011.05.010