Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940 (2017)
- Authors:
- Autor USP: BOGUSZ JUNIOR, STANISLAU - IQSC
- Unidade: IQSC
- DOI: 10.1016/j.lwt.2016.04.017
- Assunto: ALIMENTAÇÃO
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 73, p. 222-229, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
DIAS, Fernanda Furlan Gonçalves et al. Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940. LWT - Food Science and Technology, v. 73, p. 222-229, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.04.017. Acesso em: 11 jul. 2025. -
APA
Dias, F. F. G., Bogusz Junior, S., Hantão, L. W., Augusto, F., & Sato, H. H. (2017). Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940. LWT - Food Science and Technology, 73, 222-229. doi:10.1016/j.lwt.2016.04.017 -
NLM
Dias FFG, Bogusz Junior S, Hantão LW, Augusto F, Sato HH. Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940 [Internet]. LWT - Food Science and Technology. 2017 ; 73 222-229.[citado 2025 jul. 11 ] Available from: https://doi.org/10.1016/j.lwt.2016.04.017 -
Vancouver
Dias FFG, Bogusz Junior S, Hantão LW, Augusto F, Sato HH. Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940 [Internet]. LWT - Food Science and Technology. 2017 ; 73 222-229.[citado 2025 jul. 11 ] Available from: https://doi.org/10.1016/j.lwt.2016.04.017 - International Congress on Bioactive Compounds, ICBC
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Informações sobre o DOI: 10.1016/j.lwt.2016.04.017 (Fonte: oaDOI API)
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