Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour (2018)
Source: European Food Research and Technology. Unidades: ESALQ, FSP
Subjects: ÁGUA, CASTANHA, FARINHAS, LIPÍDEOS, OXIDAÇÃO, REAÇÃO DE MAILLARD
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SARTORI, Alan G. de O et al. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour. European Food Research and Technology, p. 1-7, 2018Tradução . . Disponível em: https://doi.org/10.1007/s00217-018-3078-4. Acesso em: 07 jul. 2024.APA
Sartori, A. G. de O., Alencar, S. M. de, Bastos, D. H. M., Regitano d'Arce, M. A. B., & Skibsted, L. H. (2018). Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour. European Food Research and Technology, 1-7. doi:10.1007/s00217-018-3078-4NLM
Sartori A G de O, Alencar SM de, Bastos D H M, Regitano d'Arce MAB, Skibsted LH. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour [Internet]. European Food Research and Technology. 2018 ; 1-7.[citado 2024 jul. 07 ] Available from: https://doi.org/10.1007/s00217-018-3078-4Vancouver
Sartori A G de O, Alencar SM de, Bastos D H M, Regitano d'Arce MAB, Skibsted LH. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour [Internet]. European Food Research and Technology. 2018 ; 1-7.[citado 2024 jul. 07 ] Available from: https://doi.org/10.1007/s00217-018-3078-4
