Source: Food Chemistry. Unidade: FCF
Subjects: ANÁLISE DE ALIMENTOS, BIOQUÍMICA DE ALIMENTOS
ABNT
LANFER MARQUEZ, Úrsula Maria e BARROS, R M C e LAJOLO, Franco Maria. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, v. 55, n. 2 , p. 179-84, 1996Tradução . . Acesso em: 20 jun. 2024.APA
Lanfer Marquez, Ú. M., Barros, R. M. C., & Lajolo, F. M. (1996). Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, 55( 2 ), 179-84.NLM
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 jun. 20 ]Vancouver
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 jun. 20 ]