Source: Journal of Food Engineering. Unidade: FCF
Subjects: CASTANHA, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, FLUÍDOS SUPERCRÍTICOS
ABNT
SANTOS, Orquídea Vasconcelos dos et al. Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction. Journal of Food Engineering, v. 117, n. 4, p. 499-504, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.01.013. Acesso em: 19 set. 2024.APA
Santos, O. V. dos, Corrêa, N. C. F., Carvalho Junior, R. N., Costa, C. E. F., & Lannes, S. C. da S. (2013). Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction. Journal of Food Engineering, 117( 4), 499-504. doi:10.1016/j.jfoodeng.2013.01.013NLM
Santos OV dos, Corrêa NCF, Carvalho Junior RN, Costa CEF, Lannes SC da S. Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction [Internet]. Journal of Food Engineering. 2013 ; 117( 4): 499-504.[citado 2024 set. 19 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.01.013Vancouver
Santos OV dos, Corrêa NCF, Carvalho Junior RN, Costa CEF, Lannes SC da S. Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction [Internet]. Journal of Food Engineering. 2013 ; 117( 4): 499-504.[citado 2024 set. 19 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.01.013