Fonte: International Journal of Food Science & Technology. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, BOLDO, NOZES, CASTANHA, LIPÍDEOS, BIOPOLÍMEROS
ABNT
BONILLA LAGOS, Maria Jeannine e POLONI, Talita e SOBRAL, Paulo José do Amaral. Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate. International Journal of Food Science & Technology, v. 53, n. 3, p. 700-708, 2018Tradução . . Disponível em: https://doi.org/10.1111/ijfs.13645. Acesso em: 23 ago. 2024.APA
Bonilla Lagos, M. J., Poloni, T., & Sobral, P. J. do A. (2018). Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate. International Journal of Food Science & Technology, 53( 3), 700-708. doi:10.1111/ijfs.13645NLM
Bonilla Lagos MJ, Poloni T, Sobral PJ do A. Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate [Internet]. International Journal of Food Science & Technology. 2018 ; 53( 3): 700-708.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1111/ijfs.13645Vancouver
Bonilla Lagos MJ, Poloni T, Sobral PJ do A. Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate [Internet]. International Journal of Food Science & Technology. 2018 ; 53( 3): 700-708.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1111/ijfs.13645