Formation of dextran deposits in Brazilian sugar cane spirits (2011)
- Authors:
- USP affiliated author: FRANCO, DOUGLAS WAGNER - IQSC
- School: IQSC
- DOI: 10.1021/jf201041Z
- Subject: QUÍMICA INORGÂNICA
- Language: Inglês
- Imprenta:
- Place of publication: Washington
- Date published: 2011
- Source:
- Título do periódico: Journal of Agricultural and Food Chemistry
- ISSN: 0021-8561
- Volume/Número/Paginação/Ano: v. 59, n. 12, p. 8249-8255, 2011
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
AQUINO, Francisco Wendel Batista de e FRANCO, Douglas Wagner. Formation of dextran deposits in Brazilian sugar cane spirits. Journal of Agricultural and Food Chemistry, v. 59, n. 12, p. 8249-8255, 2011Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf104797d. Acesso em: 30 jun. 2022. -
APA
Aquino, F. W. B. de, & Franco, D. W. (2011). Formation of dextran deposits in Brazilian sugar cane spirits. Journal of Agricultural and Food Chemistry, 59( 12), 8249-8255. doi:10.1021/jf201041Z -
NLM
Aquino FWB de, Franco DW. Formation of dextran deposits in Brazilian sugar cane spirits [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 12): 8249-8255.[citado 2022 jun. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf104797d -
Vancouver
Aquino FWB de, Franco DW. Formation of dextran deposits in Brazilian sugar cane spirits [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 12): 8249-8255.[citado 2022 jun. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf104797d - A laser flash photolysis study on the photo-oxidation of milk whey proteins,small peptides and amino acids sensitized by riboflavin: a free radical mechanism
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Informações sobre o DOI: 10.1021/jf201041Z (Fonte: oaDOI API)
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