Chemical changes and oxidative stability of peanuts as affected by the dry-blanching (2016)
Camargo, Adriano Costa de 
; Regitano-d’Arce, Marisa Aparecida Bismara ; Alencar, Severino Matias de ; Canniatti-Brazaca, Solange Guidolin ; Vieira, Thais Maria Ferreira de Souza ; Shahidi, Fereidoon
Source: Journal of the American Oil Chemists' Society. Unidade: ESALQ
Subjects: AMENDOIM, ÁCIDOS GRAXOS, OXIDAÇÃO
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ABNT
CAMARGO, Adriano Costa de et al. Chemical changes and oxidative stability of peanuts as affected by the dry-blanching. Journal of the American Oil Chemists' Society, v. 93, p. 1101-1109, 2016Tradução . . Disponível em: https://doi.org/10.1007/s11746-016-2838-1. Acesso em: 04 maio 2024.APA
Camargo, A. C. de, Regitano-d’Arce, M. A. B., Alencar, S. M. de, Canniatti-Brazaca, S. G., Vieira, T. M. F. de S., & Shahidi, F. (2016). Chemical changes and oxidative stability of peanuts as affected by the dry-blanching. Journal of the American Oil Chemists' Society, 93, 1101-1109. doi:10.1007/s11746-016-2838-1NLM
Camargo AC de, Regitano-d’Arce MAB, Alencar SM de, Canniatti-Brazaca SG, Vieira TMF de S, Shahidi F. Chemical changes and oxidative stability of peanuts as affected by the dry-blanching [Internet]. Journal of the American Oil Chemists' Society. 2016 ; 93 1101-1109.[citado 2024 maio 04 ] Available from: https://doi.org/10.1007/s11746-016-2838-1Vancouver
Camargo AC de, Regitano-d’Arce MAB, Alencar SM de, Canniatti-Brazaca SG, Vieira TMF de S, Shahidi F. Chemical changes and oxidative stability of peanuts as affected by the dry-blanching [Internet]. Journal of the American Oil Chemists' Society. 2016 ; 93 1101-1109.[citado 2024 maio 04 ] Available from: https://doi.org/10.1007/s11746-016-2838-1
