Functional properties of protein and polysaccharide mixtures for food application optimized by response surface methodology (2007)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: POLISSACARÍDEOS; PROTEÍNAS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Revista Brasileira de Ciências Farmacêuticas
- ISSN: 1516-9332
- Volume/Número/Paginação/Ano: v.43, supl.2, p.16 res.FCF028, 2007
- Conference titles: Semana Farmacêutica de Ciência e Tecnologia da FCF-USP
-
ABNT
BUENO, Arthur Soares e CASTRO, Inar Alves de. Functional properties of protein and polysaccharide mixtures for food application optimized by response surface methodology. Revista Brasileira de Ciências Farmacêuticas. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 19 abr. 2024. , 2007 -
APA
Bueno, A. S., & Castro, I. A. de. (2007). Functional properties of protein and polysaccharide mixtures for food application optimized by response surface methodology. Revista Brasileira de Ciências Farmacêuticas. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Bueno AS, Castro IA de. Functional properties of protein and polysaccharide mixtures for food application optimized by response surface methodology. Revista Brasileira de Ciências Farmacêuticas. 2007 ;43 16 res.FCF028.[citado 2024 abr. 19 ] -
Vancouver
Bueno AS, Castro IA de. Functional properties of protein and polysaccharide mixtures for food application optimized by response surface methodology. Revista Brasileira de Ciências Farmacêuticas. 2007 ;43 16 res.FCF028.[citado 2024 abr. 19 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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