Chemical typification of the sugarcane spirits produced in São Paulo State (2015)
- Authors:
- USP affiliated author: FRANCO, DOUGLAS WAGNER - IQSC
- School: IQSC
- DOI: 10.1111/1750-3841.13013
- Subjects: QUÍMICA ANALÍTICA; CANA-DE-AÇÚCAR
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Science
- ISSN: 0022-1147
- Volume/Número/Paginação/Ano: v. xx, p. xx-xx, 2015 - Special Issue
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SERAFIM, Felipe Augusto Thobias; RECHE, Roni Vicente; FRANCO, Douglas Wagner. Chemical typification of the sugarcane spirits produced in São Paulo State. Journal of Food Science, Hoboken, v. xx, p. xx-xx, 2015. Disponível em: < http://dx.doi.org/10.1111/1750-3841.13013 > DOI: 10.1111/1750-3841.13013. -
APA
Serafim, F. A. T., Reche, R. V., & Franco, D. W. (2015). Chemical typification of the sugarcane spirits produced in São Paulo State. Journal of Food Science, xx, xx-xx. doi:10.1111/1750-3841.13013 -
NLM
Serafim FAT, Reche RV, Franco DW. Chemical typification of the sugarcane spirits produced in São Paulo State [Internet]. Journal of Food Science. 2015 ; xx xx-xx.Available from: http://dx.doi.org/10.1111/1750-3841.13013 -
Vancouver
Serafim FAT, Reche RV, Franco DW. Chemical typification of the sugarcane spirits produced in São Paulo State [Internet]. Journal of Food Science. 2015 ; xx xx-xx.Available from: http://dx.doi.org/10.1111/1750-3841.13013 - 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: 10.1111/1750-3841.13013 (Fonte: oaDOI API)
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