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Artigo de periodico
Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids (2020)
Mathias, Daniela Kanno ; Costa, Jacqueline Piazentin; Calvo, Carolina Rodrigues; Silva, Roberta Claro da; Converti, Attilio ; Segura, Nadia ; Jachmanián, Iván ; Gioielli, Luiz Antonio ; Ract, Juliana Neves Rodrigues
Source: Food Technology and Biotechnology. Unidade: FCF
Subjects: ÁCIDOS, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATHIAS, Daniela Kanno et al. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids. Food Technology and Biotechnology, v. 58, n. 4, p. 411-422, 2020Tradução . . Disponível em: https://doi.org/10.17113/ftb.58.04.20.6546. Acesso em: 13 out. 2024.
APA
Mathias, D. K., Costa, J. P., Calvo, C. R., Silva, R. C. da, Converti, A., Segura, N., et al. (2020). Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids. Food Technology and Biotechnology, 58( 4), 411-422. doi:10.17113/ftb.58.04.20.6546
NLM
Mathias DK, Costa JP, Calvo CR, Silva RC da, Converti A, Segura N, Jachmanián I, Gioielli LA, Ract JNR. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids [Internet]. Food Technology and Biotechnology. 2020 ; 58( 4): 411-422.[citado 2024 out. 13 ] Available from: https://doi.org/10.17113/ftb.58.04.20.6546
Vancouver
Mathias DK, Costa JP, Calvo CR, Silva RC da, Converti A, Segura N, Jachmanián I, Gioielli LA, Ract JNR. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids [Internet]. Food Technology and Biotechnology. 2020 ; 58( 4): 411-422.[citado 2024 out. 13 ] Available from: https://doi.org/10.17113/ftb.58.04.20.6546
Parte de monografia/livro
Nisin (2015)
Jozala, Angela Faustino; Novaes, Letícia Celia de Lencastre; Pessoa Junior, Adalberto
Source: Concepts, Compounds and the Alternatives of Antibacterials. Unidade: FCF
Subjects: LACTOBACILLUS, PEPTÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JOZALA, Angela Faustino e NOVAES, Letícia Celia de Lencastre e PESSOA JUNIOR, Adalberto. Nisin. Concepts, Compounds and the Alternatives of Antibacterials. Tradução . Rijeka: Intech, 2015. . . Acesso em: 13 out. 2024.
APA
Jozala, A. F., Novaes, L. C. de L., & Pessoa Junior, A. (2015). Nisin. In Concepts, Compounds and the Alternatives of Antibacterials. Rijeka: Intech.
NLM
Jozala AF, Novaes LC de L, Pessoa Junior A. Nisin. In: Concepts, Compounds and the Alternatives of Antibacterials. Rijeka: Intech; 2015. [citado 2024 out. 13 ]
Vancouver
Jozala AF, Novaes LC de L, Pessoa Junior A. Nisin. In: Concepts, Compounds and the Alternatives of Antibacterials. Rijeka: Intech; 2015. [citado 2024 out. 13 ]
Parte de monografia/livro
Structuring fat foods (2013)
Lannes, Suzana Caetano da Silva ; Ignácio, Rene Maria
Source: Food Industry. Unidade: FCF
Subjects: GORDURAS, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LANNES, Suzana Caetano da Silva e IGNÁCIO, Rene Maria. Structuring fat foods. Food Industry. Tradução . Rijeka: Intech, 2013. . . Acesso em: 13 out. 2024.
APA
Lannes, S. C. da S., & Ignácio, R. M. (2013). Structuring fat foods. In Food Industry. Rijeka: Intech.
NLM
Lannes SC da S, Ignácio RM. Structuring fat foods. In: Food Industry. Rijeka: Intech; 2013. [citado 2024 out. 13 ]
Vancouver
Lannes SC da S, Ignácio RM. Structuring fat foods. In: Food Industry. Rijeka: Intech; 2013. [citado 2024 out. 13 ]

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