Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis (2022)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.foodres.2022.111343
- Subjects: ÁCIDOS GRAXOS; CAPRINOS LEITEIROS; CISALHAMENTO; GORDURAS; HIDRÓLISE; HOMOGENEIZAÇÃO; LEITE; LIPASE; ULTRASSOM
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 156, art. 111343, p. 1-10, May 2022
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
CAPELA, Arthur Pompilio da et al. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis. Food Research International, v. 156, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111343. Acesso em: 12 fev. 2026. -
APA
Capela, A. P. da, Tribst, A. A. L., Augusto, P. E. D., & Leite Júnior, B. R. de C. (2022). Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis. Food Research International, 156, 1-10. doi:10.1016/j.foodres.2022.111343 -
NLM
Capela AP da, Tribst AAL, Augusto PED, Leite Júnior BR de C. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis [Internet]. Food Research International. 2022 ; 156 1-10.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1016/j.foodres.2022.111343 -
Vancouver
Capela AP da, Tribst AAL, Augusto PED, Leite Júnior BR de C. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis [Internet]. Food Research International. 2022 ; 156 1-10.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1016/j.foodres.2022.111343 - Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures
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Informações sobre o DOI: 10.1016/j.foodres.2022.111343 (Fonte: oaDOI API)
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