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Artigo de periodico
A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species (2018)
Jozanovic, Marija; Sakac, Nikola; Sak-Bosnar, Milan; Carrilho, Emanuel
Source: Analytical and Bioanalytical Chemistry. Unidade: IQSC
Assunto: ELETROFORESE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JOZANOVIC, Marija et al. A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species. Analytical and Bioanalytical Chemistry, v. 410, p. 4359-4369, 2018Tradução . . Disponível em: https://doi.org/10.1007/s00216-018-1087-6. Acesso em: 18 nov. 2024.
APA
Jozanovic, M., Sakac, N., Sak-Bosnar, M., & Carrilho, E. (2018). A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species. Analytical and Bioanalytical Chemistry, 410, 4359-4369. doi:10.1007/s00216-018-1087-6
NLM
Jozanovic M, Sakac N, Sak-Bosnar M, Carrilho E. A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species [Internet]. Analytical and Bioanalytical Chemistry. 2018 ;410 4359-4369.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s00216-018-1087-6
Vancouver
Jozanovic M, Sakac N, Sak-Bosnar M, Carrilho E. A simple and reliable new microchip electrophoresis method for fast measurements of imidazole dipeptides in meat from different animal species [Internet]. Analytical and Bioanalytical Chemistry. 2018 ;410 4359-4369.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s00216-018-1087-6
Artigo de periodico
Technological challenges for spray chilling encapsulation of functional food ingredients (2013)
Okuto, Paula Kiyomi; Matos Junior, Fernando Eustáquio de; Fávaro-Trindade, Carmen Sílvia
Source: Food Technology and Biotechnology. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OKUTO, Paula Kiyomi e MATOS JUNIOR, Fernando Eustáquio de e FÁVARO-TRINDADE, Carmen Sílvia. Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, v. 51, n. 2, p. 171-182, 2013Tradução . . Disponível em: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf. Acesso em: 18 nov. 2024.
APA
Okuto, P. K., Matos Junior, F. E. de, & Fávaro-Trindade, C. S. (2013). Technological challenges for spray chilling encapsulation of functional food ingredients. Food Technology and Biotechnology, 51( 2), 171-182. Recuperado de http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf
NLM
Okuto PK, Matos Junior FE de, Fávaro-Trindade CS. Technological challenges for spray chilling encapsulation of functional food ingredients [Internet]. Food Technology and Biotechnology. 2013 ; 51( 2): 171-182.[citado 2024 nov. 18 ] Available from: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf
Vancouver
Okuto PK, Matos Junior FE de, Fávaro-Trindade CS. Technological challenges for spray chilling encapsulation of functional food ingredients [Internet]. Food Technology and Biotechnology. 2013 ; 51( 2): 171-182.[citado 2024 nov. 18 ] Available from: http://www.ftb.com.hr/51/FTB_51-2_171-182.pdf
Artigo de periodico
Vegetable oil structure and antioxidants (2010)
Souza, Ester Carvalho de; Komatsu, Daniel; Belinato, Gabriela; Totten, George Edward; Canale, Lauralice de Campos Franceschini
Source: Transactions of FAMENA. Unidade: EESC
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, ANTIOXIDANTES, TRANSFERÊNCIA DE CALOR, TÊMPERA (ENGENHARIA)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Ester Carvalho de et al. Vegetable oil structure and antioxidants. Transactions of FAMENA, v. 34, n. 3, p. 71-82, 2010Tradução . . Acesso em: 18 nov. 2024.
APA
Souza, E. C. de, Komatsu, D., Belinato, G., Totten, G. E., & Canale, L. de C. F. (2010). Vegetable oil structure and antioxidants. Transactions of FAMENA, 34( 3), 71-82.
NLM
Souza EC de, Komatsu D, Belinato G, Totten GE, Canale L de CF. Vegetable oil structure and antioxidants. Transactions of FAMENA. 2010 ; 34( 3): 71-82.[citado 2024 nov. 18 ]
Vancouver
Souza EC de, Komatsu D, Belinato G, Totten GE, Canale L de CF. Vegetable oil structure and antioxidants. Transactions of FAMENA. 2010 ; 34( 3): 71-82.[citado 2024 nov. 18 ]
Artigo de periodico
Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt (2006)
Penna, Ana Lúcia Barretto; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: Food Technology and Biotechnology. Unidade: FCF
Subjects: LEITE FERMENTADO, IOGURTE, FERMENTAÇÃO LÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PENNA, Ana Lúcia Barretto e CONVERTI, Attilio e OLIVEIRA, Maricê Nogueira de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology, v. 44, n. 4, p. 517-520, 2006Tradução . . Acesso em: 18 nov. 2024.
APA
Penna, A. L. B., Converti, A., & Oliveira, M. N. de. (2006). Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology, 44( 4), 517-520.
NLM
Penna ALB, Converti A, Oliveira MN de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology. 2006 ; 44( 4): 517-520.[citado 2024 nov. 18 ]
Vancouver
Penna ALB, Converti A, Oliveira MN de. Simultaneous effects of total solids content, milk base, heat treatment temperature and sample temperature on the rheological properties of plain stirred yogurt. Food Technology and Biotechnology. 2006 ; 44( 4): 517-520.[citado 2024 nov. 18 ]

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