Source: Journal of Food Processing and Preservation. Unidade: FZEA
Subjects: ARROZ, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, CONSERVAÇÃO DE ALIMENTOS
ABNT
CUEVAS, Maitê Sarria et al. Preservation of minor components and deacidification of rice bran oil using strong anionic resin. Journal of Food Processing and Preservation, v. 44, n. 9, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1111/jfpp.14722. Acesso em: 16 out. 2024.APA
Cuevas, M. S., Capellini, M. C., Rodrigues, C. E. da C., & Meirelles, A. J. de A. (2020). Preservation of minor components and deacidification of rice bran oil using strong anionic resin. Journal of Food Processing and Preservation, 44( 9), 1-9. doi:10.1111/jfpp.14722NLM
Cuevas MS, Capellini MC, Rodrigues CE da C, Meirelles AJ de A. Preservation of minor components and deacidification of rice bran oil using strong anionic resin [Internet]. Journal of Food Processing and Preservation. 2020 ; 44( 9): 1-9.[citado 2024 out. 16 ] Available from: https://doi.org/10.1111/jfpp.14722Vancouver
Cuevas MS, Capellini MC, Rodrigues CE da C, Meirelles AJ de A. Preservation of minor components and deacidification of rice bran oil using strong anionic resin [Internet]. Journal of Food Processing and Preservation. 2020 ; 44( 9): 1-9.[citado 2024 out. 16 ] Available from: https://doi.org/10.1111/jfpp.14722