Fonte: Food Science and Technology. Unidade: FCF
Assuntos: TERMOGRAVIMETRIA, ÁCIDOS GRAXOS
ABNT
SANTOS, Orquídea Vasconcelos dos et al. Quality parameters and thermogravimetric and oxidative profile of Muruci oil (Byrsonima crassifolia L.) obtained by supercritical 'CO IND. 2'. Food Science and Technology, v. 38, n. 1, p. 172-179, 2018Tradução . . Disponível em: https://doi.org/10.1590/1678-457x.30616. Acesso em: 28 mar. 2024.APA
Santos, O. V. dos, Corrêa, N. C. F., Carvalho Junior, R. N. de, Costa, C. E. F. da, Moraes, J. de F. C., & Lannes, S. C. da S. (2018). Quality parameters and thermogravimetric and oxidative profile of Muruci oil (Byrsonima crassifolia L.) obtained by supercritical 'CO IND. 2'. Food Science and Technology, 38( 1), 172-179. doi:10.1590/1678-457x.30616NLM
Santos OV dos, Corrêa NCF, Carvalho Junior RN de, Costa CEF da, Moraes J de FC, Lannes SC da S. Quality parameters and thermogravimetric and oxidative profile of Muruci oil (Byrsonima crassifolia L.) obtained by supercritical 'CO IND. 2' [Internet]. Food Science and Technology. 2018 ; 38( 1): 172-179.[citado 2024 mar. 28 ] Available from: https://doi.org/10.1590/1678-457x.30616Vancouver
Santos OV dos, Corrêa NCF, Carvalho Junior RN de, Costa CEF da, Moraes J de FC, Lannes SC da S. Quality parameters and thermogravimetric and oxidative profile of Muruci oil (Byrsonima crassifolia L.) obtained by supercritical 'CO IND. 2' [Internet]. Food Science and Technology. 2018 ; 38( 1): 172-179.[citado 2024 mar. 28 ] Available from: https://doi.org/10.1590/1678-457x.30616