Fonte: European Journal of Lipid Science and Technology. Unidade: EEL
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PAULA, Ariela V. et al. Continuous enzymatic interesterification of milkfat with soybean oil produces a highly spreadable product rich in polyunsaturated fatty acids. European Journal of Lipid Science and Technology, v. 117, n. 5, p. 608-619, 2015Tradução . . Disponível em: https://doi.org/10.1002/ejlt.201400316. Acesso em: 01 jun. 2024.APA
Paula, A. V., Nunes, G. F. M., Osório, N. M., Santos, J. C. O., Castro, H. F. F. de, & Ferreira-Dias, S. (2015). Continuous enzymatic interesterification of milkfat with soybean oil produces a highly spreadable product rich in polyunsaturated fatty acids. European Journal of Lipid Science and Technology, 117( 5), 608-619. doi:10.1002/ejlt.201400316NLM
Paula AV, Nunes GFM, Osório NM, Santos JCO, Castro HFF de, Ferreira-Dias S. Continuous enzymatic interesterification of milkfat with soybean oil produces a highly spreadable product rich in polyunsaturated fatty acids [Internet]. European Journal of Lipid Science and Technology. 2015 ; 117( 5): 608-619.[citado 2024 jun. 01 ] Available from: https://doi.org/10.1002/ejlt.201400316Vancouver
Paula AV, Nunes GFM, Osório NM, Santos JCO, Castro HFF de, Ferreira-Dias S. Continuous enzymatic interesterification of milkfat with soybean oil produces a highly spreadable product rich in polyunsaturated fatty acids [Internet]. European Journal of Lipid Science and Technology. 2015 ; 117( 5): 608-619.[citado 2024 jun. 01 ] Available from: https://doi.org/10.1002/ejlt.201400316
