Source: Food Chemistry. Unidade: FCF
Subjects: ROMÃ, ÁCIDOS GRAXOS
ABNT
COMUNIAN, Talita Aline et al. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability. Food Chemistry, v. 326, p. 1-9 art. 126995, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126995. Acesso em: 18 ago. 2024.APA
Comunian, T. A., Roschel, G. G., Anthero, A. G. da S., Castro, I. A. de, & Hubinger, M. D. (2020). Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability. Food Chemistry, 326, 1-9 art. 126995. doi:10.1016/j.foodchem.2020.126995NLM
Comunian TA, Roschel GG, Anthero AG da S, Castro IA de, Hubinger MD. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability [Internet]. Food Chemistry. 2020 ; 326 1-9 art. 126995.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126995Vancouver
Comunian TA, Roschel GG, Anthero AG da S, Castro IA de, Hubinger MD. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability [Internet]. Food Chemistry. 2020 ; 326 1-9 art. 126995.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126995