Source: Anais. Conference titles: Encontro Brasileiro de Fluidos Supercríticos. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, AROMATIZANTES (COMPOSIÇÃO), COMPOSIÇÃO DE ALIMENTOS
ABNT
OLIVEIRA, Alessandra Lopes de e EBERLIN, Marcos Nogueira. Aromatic oil from brazilian roasted coffee extracted by supercritical carbon dioxide: composition analysis by GC/MS. 2004, Anais.. Florianópolis: UFSC, 2004. . Acesso em: 15 out. 2024.APA
Oliveira, A. L. de, & Eberlin, M. N. (2004). Aromatic oil from brazilian roasted coffee extracted by supercritical carbon dioxide: composition analysis by GC/MS. In Anais. Florianópolis: UFSC.NLM
Oliveira AL de, Eberlin MN. Aromatic oil from brazilian roasted coffee extracted by supercritical carbon dioxide: composition analysis by GC/MS. Anais. 2004 ;[citado 2024 out. 15 ]Vancouver
Oliveira AL de, Eberlin MN. Aromatic oil from brazilian roasted coffee extracted by supercritical carbon dioxide: composition analysis by GC/MS. Anais. 2004 ;[citado 2024 out. 15 ]