Source: Food Research International. Unidades: PUSP-LQ, ESALQ
Subjects: ALIMENTOS FERMENTADOS, ESPECTROMETRIA DE MASSAS, SÓDIO, PEPTÍDEOS, SALSICHA
ABNT
ALMEIDA, Marcio Aurélio de et al. A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, v. 109, p. 368-379, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.04.042. Acesso em: 18 ago. 2024.APA
Almeida, M. A. de, Saldaña, E., Pinto, J. S. da S., Palacios, J., Contreras-Castillo, C. J., Sentandreu, M. A., & Fadda, S. G. (2018). A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food Research International, 109, 368-379. doi:10.1016/j.foodres.2018.04.042NLM
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2018 ; 109 368-379.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.04.042Vancouver
Almeida MA de, Saldaña E, Pinto JS da S, Palacios J, Contreras-Castillo CJ, Sentandreu MA, Fadda SG. A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures [Internet]. Food Research International. 2018 ; 109 368-379.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodres.2018.04.042