Source: Journal of Food Chemistry and Nanotechnology. Unidade: FZEA
Subjects: SACCHAROMYCES, AFLATOXINAS
ABNT
GONÇALVES, Bruna Leonel et al. Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms. Journal of Food Chemistry and Nanotechnology, v. 3, n. 4, p. 126-132, 2017Tradução . . Disponível em: https://doi.org/10.17756/jfcn.2017-048. Acesso em: 14 out. 2024.APA
Gonçalves, B. L., Gonçalves, C., Rosim, R. E., Oliveira, C. A. F. de, & Corassin, C. H. (2017). Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms. Journal of Food Chemistry and Nanotechnology, 3( 4), 126-132. doi:10.17756/jfcn.2017-048NLM
Gonçalves BL, Gonçalves C, Rosim RE, Oliveira CAF de, Corassin CH. Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms [Internet]. Journal of Food Chemistry and Nanotechnology. 2017 ; 3( 4): 126-132.[citado 2024 out. 14 ] Available from: https://doi.org/10.17756/jfcn.2017-048Vancouver
Gonçalves BL, Gonçalves C, Rosim RE, Oliveira CAF de, Corassin CH. Evaluations of different sources of Saccharomyces cerevisiae to binding capacity of aflatoxin B1 utilizing their adsorption isotherms [Internet]. Journal of Food Chemistry and Nanotechnology. 2017 ; 3( 4): 126-132.[citado 2024 out. 14 ] Available from: https://doi.org/10.17756/jfcn.2017-048