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Filtros : "Departamento de Tecnologia de Alimentos. Universidade Federal de Viçosa. Viçosa, MG" "Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)" Removidos: "Nunes, Maria Tereza" "Oliveira-Filho, Ricardo Martins" Limpar

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  • Artigo de periodico

    Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications (2021)

    Soares, A. S; Leite Júnior, B. R. C; Augusto, Pedro Esteves Duarte ; Nogueira, C. A; Ramos, A. M

    Source: Acta Scientiarum. Technology. Unidade: ESALQ

    Subjects: ATIVAÇÃO ENZIMÁTICA, ENZIMAS AMILOLÍTICAS, ULTRASSOM

    Versão PublicadaAcesso à fonteAcesso à fonteDOIHow to cite
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    • ABNT

      SOARES, A. S et al. Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications. Acta Scientiarum. Technology, v. 43, p. 1-10, 2021Tradução . . Disponível em: http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929/751375150560. Acesso em: 11 jun. 2024.

    • APA

      Soares, A. S., Leite Júnior, B. R. C., Augusto, P. E. D., Nogueira, C. A., & Ramos, A. M. (2021). Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications. Acta Scientiarum. Technology, 43, 1-10. doi:10.4025/actascitechnol.v43i1.48929

    • NLM

      Soares AS, Leite Júnior BRC, Augusto PED, Nogueira CA, Ramos AM. Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications [Internet]. Acta Scientiarum. Technology. 2021 ; 43 1-10.[citado 2024 jun. 11 ] Available from: http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929/751375150560

    • Vancouver

      Soares AS, Leite Júnior BRC, Augusto PED, Nogueira CA, Ramos AM. Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications [Internet]. Acta Scientiarum. Technology. 2021 ; 43 1-10.[citado 2024 jun. 11 ] Available from: http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/48929/751375150560

  • Artigo de periodico

    Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods (2020)

    Aroeira, Carolina Naves ; Torres Filho, Robledo A; Fontes, Paulo Rogério; Ramos, Alcinéia L. S; Contreras Castillo, Carmen Josefina ; Hopkins, David L; Ramos, Eduardo M

    Source: Meat Science. Unidade: ESALQ

    Subjects: CARNES E DERIVADOS, CISALHAMENTO, PROTEÍNAS MUSCULARES

    PrivadoAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      AROEIRA, Carolina Naves et al. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods. Meat Science, v. 160, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.107955. Acesso em: 11 jun. 2024.

    • APA

      Aroeira, C. N., Torres Filho, R. A., Fontes, P. R., Ramos, A. L. S., Contreras Castillo, C. J., Hopkins, D. L., & Ramos, E. M. (2020). Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods. Meat Science, 160, 1-7. doi:10.1016/j.meatsci.2019.107955

    • NLM

      Aroeira CN, Torres Filho RA, Fontes PR, Ramos ALS, Contreras Castillo CJ, Hopkins DL, Ramos EM. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods [Internet]. Meat Science. 2020 ; 160 1-7.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107955

    • Vancouver

      Aroeira CN, Torres Filho RA, Fontes PR, Ramos ALS, Contreras Castillo CJ, Hopkins DL, Ramos EM. Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods [Internet]. Meat Science. 2020 ; 160 1-7.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107955
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