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CARRERA, Betzabel Noemi Silva et al. Thermoluminescence (TL) and electron paramagnetic resonance (EPR) of dumortierite sensitized by heat treatments. Physica B: Condensed Matter, 2024Tradução . . Acesso em: 03 jul. 2024.
APA
Carrera, B. N. S., Rao, T. K. G., Flores, B. J. L., Arenas, J. S. A., Rocca, R. R., Benavente, J. F., et al. (2024). Thermoluminescence (TL) and electron paramagnetic resonance (EPR) of dumortierite sensitized by heat treatments. Physica B: Condensed Matter. doi:10.1016/j.physb.2024.415836
NLM
Carrera BNS, Rao TKG, Flores BJL, Arenas JSA, Rocca RR, Benavente JF, Chubaci JFD, Cano NF. Thermoluminescence (TL) and electron paramagnetic resonance (EPR) of dumortierite sensitized by heat treatments. Physica B: Condensed Matter. 2024 ;[citado 2024 jul. 03 ]
Vancouver
Carrera BNS, Rao TKG, Flores BJL, Arenas JSA, Rocca RR, Benavente JF, Chubaci JFD, Cano NF. Thermoluminescence (TL) and electron paramagnetic resonance (EPR) of dumortierite sensitized by heat treatments. Physica B: Condensed Matter. 2024 ;[citado 2024 jul. 03 ]
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ROJAS, Meliza Lindsay et al. How food structure influences the physical, sensorial, and nutritional quality of food products. Food structure engineering and design for improved nutrition, health and well-being. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-85513-6.00012-8. Acesso em: 03 jul. 2024.
APA
Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., Carvalho, G. R., & Augusto, P. E. D. (2023). How food structure influences the physical, sensorial, and nutritional quality of food products. In Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier. doi:10.1016/B978-0-323-85513-6.00012-8
NLM
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Vancouver
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
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CARVALHO, Gisandro Reis et al. Drying of roots and tubers. Drying technology in food processing : unit operations and processing equipment in the food industry. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-12-819895-7.00018-3. Acesso em: 03 jul. 2024.
APA
Carvalho, G. R., Santos, K. C., Guedes, J. S., Bitencourt, B. S., Rojas, M. L., & Augusto, P. E. D. (2023). Drying of roots and tubers. In Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier. doi:10.1016/B978-0-12-819895-7.00018-3
NLM
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Vancouver
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
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CENTENO, Astrid Corrales et al. Valorization of rice husk by hydrothermal processing to obtain valuable bioproducts: xylooligosaccharides and Monascus biopigment. Carbohydrate Polymer Technologies And Applications, v. 6, n. art. 100358, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.carpta.2023.100358. Acesso em: 03 jul. 2024.
APA
Centeno, A. C., Sanchez-Muñoz, S., Gonçalves, I. S., Vera, F. P. S., Forte, M. B. S., Silva, S. S. da, et al. (2023). Valorization of rice husk by hydrothermal processing to obtain valuable bioproducts: xylooligosaccharides and Monascus biopigment. Carbohydrate Polymer Technologies And Applications, 6( art. 100358), 1-9. doi:10.1016/j.carpta.2023.100358
NLM
Centeno AC, Sanchez-Muñoz S, Gonçalves IS, Vera FPS, Forte MBS, Silva SS da, Santos JC dos, Hilares RT. Valorization of rice husk by hydrothermal processing to obtain valuable bioproducts: xylooligosaccharides and Monascus biopigment [Internet]. Carbohydrate Polymer Technologies And Applications. 2023 ;6( art. 100358): 1-9.[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.carpta.2023.100358
Vancouver
Centeno AC, Sanchez-Muñoz S, Gonçalves IS, Vera FPS, Forte MBS, Silva SS da, Santos JC dos, Hilares RT. Valorization of rice husk by hydrothermal processing to obtain valuable bioproducts: xylooligosaccharides and Monascus biopigment [Internet]. Carbohydrate Polymer Technologies And Applications. 2023 ;6( art. 100358): 1-9.[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.carpta.2023.100358
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ARYA, Shalini S. et al. Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties. Journal Of Agriculture And Food Research, v. 14, p. 1-7, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jafr.2023.100781. Acesso em: 03 jul. 2024.
APA
Arya, S. S., More, P. R., Das, T., Hilares, R. T., Pereira, B., Arantes, V., et al. (2023). Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties. Journal Of Agriculture And Food Research, 14, 1-7. doi:10.1016/j.jafr.2023.100781
NLM
Arya SS, More PR, Das T, Hilares RT, Pereira B, Arantes V, Silva SS da, Santos JC dos. Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties [Internet]. Journal Of Agriculture And Food Research. 2023 ;14 1-7.[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.jafr.2023.100781
Vancouver
Arya SS, More PR, Das T, Hilares RT, Pereira B, Arantes V, Silva SS da, Santos JC dos. Effect of hydrodynamic cavitation processing on orange juice physicochemical and nutritional properties [Internet]. Journal Of Agriculture And Food Research. 2023 ;14 1-7.[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.jafr.2023.100781
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HUAMAN, Jose Luis Clabel et al. Multiferroic perovskite ceramics: properties and applications. Perovskite ceramics: recent advances and emerging applications. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-90586-2.00003-6. Acesso em: 03 jul. 2024.
APA
Huaman, J. L. C., Rivera, V. A. G., Pinto, A. H., & Marega Júnior, E. (2023). Multiferroic perovskite ceramics: properties and applications. In Perovskite ceramics: recent advances and emerging applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-90586-2.00003-6
NLM
Huaman JLC, Rivera VAG, Pinto AH, Marega Júnior E. Multiferroic perovskite ceramics: properties and applications [Internet]. In: Perovskite ceramics: recent advances and emerging applications. Amsterdam: Elsevier; 2023. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-323-90586-2.00003-6
Vancouver
Huaman JLC, Rivera VAG, Pinto AH, Marega Júnior E. Multiferroic perovskite ceramics: properties and applications [Internet]. In: Perovskite ceramics: recent advances and emerging applications. Amsterdam: Elsevier; 2023. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-323-90586-2.00003-6
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VILCA, Zaida V. e CHUBACI, José Fernando Diniz e CARRERA, Betzabel Noemi Silva. Identification of defect centers responsible for thermoluminescence emission in sol-gel synthesized calcium silicate phosphor. Applied Radiation and Isotopes, v. 202, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.apradiso.2023.111069. Acesso em: 03 jul. 2024.
APA
Vilca, Z. V., Chubaci, J. F. D., & Carrera, B. N. S. (2023). Identification of defect centers responsible for thermoluminescence emission in sol-gel synthesized calcium silicate phosphor. Applied Radiation and Isotopes, 202. doi:10.1016/j.apradiso.2023.111069
NLM
Vilca ZV, Chubaci JFD, Carrera BNS. Identification of defect centers responsible for thermoluminescence emission in sol-gel synthesized calcium silicate phosphor [Internet]. Applied Radiation and Isotopes. 2023 ; 202[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.apradiso.2023.111069
Vancouver
Vilca ZV, Chubaci JFD, Carrera BNS. Identification of defect centers responsible for thermoluminescence emission in sol-gel synthesized calcium silicate phosphor [Internet]. Applied Radiation and Isotopes. 2023 ; 202[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.apradiso.2023.111069
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PEREYRA, Patrizia et al. Monte Carlo simulation of a simple and fast method to experimentally determine the partial sensitivity of a bare LR-115 detector using planar alpha sources. Radiation Measurements, v. 165, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.radmeas.2023.106951. Acesso em: 03 jul. 2024.
APA
Pereyra, P., Palacios, D., Yoshimura, E. M., & Sajo-Bohus, L. (2023). Monte Carlo simulation of a simple and fast method to experimentally determine the partial sensitivity of a bare LR-115 detector using planar alpha sources. Radiation Measurements, 165. doi:https://doi.org/10.1016/j.radmeas.2023.106951
NLM
Pereyra P, Palacios D, Yoshimura EM, Sajo-Bohus L. Monte Carlo simulation of a simple and fast method to experimentally determine the partial sensitivity of a bare LR-115 detector using planar alpha sources [Internet]. Radiation Measurements. 2023 ; 165[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.radmeas.2023.106951
Vancouver
Pereyra P, Palacios D, Yoshimura EM, Sajo-Bohus L. Monte Carlo simulation of a simple and fast method to experimentally determine the partial sensitivity of a bare LR-115 detector using planar alpha sources [Internet]. Radiation Measurements. 2023 ; 165[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.radmeas.2023.106951
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L. ROJAS, Meliza et al. Effect of high-pressure homogenization on enzyme activity in juices. Effect of high-pressure technologies on enzymes: science and applications. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-98386-0.00001-4. Acesso em: 03 jul. 2024.
APA
L. Rojas, M., Kubo, M. T. K., Tribst, A. A. L., Leite Júnior, B. R. C., & Augusto, P. E. D. (2023). Effect of high-pressure homogenization on enzyme activity in juices. In Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-98386-0.00001-4
NLM
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Vancouver
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
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VEGA, Fernando E. Rosas et al. Carbohydrates valorization of Quinoa (Chenopodium quinoa) stalk in xylooligosaccharides and carotenoids as emergent biomolecules. Industrial crops and products, v. 194, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.indcrop.2023.116274. Acesso em: 03 jul. 2024.
APA
Vega, F. E. R., Sanchez-Muñoz, S., Gonçalves, I. S., Hilares, F. T., Balbino, T. R., Forte, M. B. S., et al. (2023). Carbohydrates valorization of Quinoa (Chenopodium quinoa) stalk in xylooligosaccharides and carotenoids as emergent biomolecules. Industrial crops and products, 194, 1-8. doi:10.1016/j.indcrop.2023.116274
NLM
Vega FER, Sanchez-Muñoz S, Gonçalves IS, Hilares FT, Balbino TR, Forte MBS, Silva SS da, Santos JC dos, Hilares RT. Carbohydrates valorization of Quinoa (Chenopodium quinoa) stalk in xylooligosaccharides and carotenoids as emergent biomolecules [Internet]. Industrial crops and products. 2023 ;194 1-8.[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.indcrop.2023.116274
Vancouver
Vega FER, Sanchez-Muñoz S, Gonçalves IS, Hilares FT, Balbino TR, Forte MBS, Silva SS da, Santos JC dos, Hilares RT. Carbohydrates valorization of Quinoa (Chenopodium quinoa) stalk in xylooligosaccharides and carotenoids as emergent biomolecules [Internet]. Industrial crops and products. 2023 ;194 1-8.[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.indcrop.2023.116274
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HUAMAN, Jose Luis Clabel e RIVERA, Victor Anthony Garcia. Perovskite ceramics: recent advances and emerging applications. [Prefácio]. Perovskite ceramics: recent advances and emerging applications. Amsterdam: Elsevier. Disponível em: https://doi.org/10.1016/B978-0-323-90586-2.09988-5. Acesso em: 03 jul. 2024. , 2023
APA
Huaman, J. L. C., & Rivera, V. A. G. (2023). Perovskite ceramics: recent advances and emerging applications. [Prefácio]. Perovskite ceramics: recent advances and emerging applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-90586-2.09988-5
NLM
Huaman JLC, Rivera VAG. Perovskite ceramics: recent advances and emerging applications. [Prefácio] [Internet]. Perovskite ceramics: recent advances and emerging applications. 2023 ;[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-323-90586-2.09988-5
Vancouver
Huaman JLC, Rivera VAG. Perovskite ceramics: recent advances and emerging applications. [Prefácio] [Internet]. Perovskite ceramics: recent advances and emerging applications. 2023 ;[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-323-90586-2.09988-5
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PACOMPIA, Yolanda e LORENZO, Carlos David Gonzales e WATANABE, Shigueo. Luminescence dating and firing temperature determination of ancient ceramics fragments from the Tunata-hill site in the Churajon archaeological complex in Arequipa, Peru. Radiation Physics and Chemistry, v. 204, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.radphyschem.2022.110725. Acesso em: 03 jul. 2024.
APA
Pacompia, Y., Lorenzo, C. D. G., & Watanabe, S. (2023). Luminescence dating and firing temperature determination of ancient ceramics fragments from the Tunata-hill site in the Churajon archaeological complex in Arequipa, Peru. Radiation Physics and Chemistry, 204. doi:10.1016/j.radphyschem.2022.110725
NLM
Pacompia Y, Lorenzo CDG, Watanabe S. Luminescence dating and firing temperature determination of ancient ceramics fragments from the Tunata-hill site in the Churajon archaeological complex in Arequipa, Peru [Internet]. Radiation Physics and Chemistry. 2023 ; 204[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.radphyschem.2022.110725
Vancouver
Pacompia Y, Lorenzo CDG, Watanabe S. Luminescence dating and firing temperature determination of ancient ceramics fragments from the Tunata-hill site in the Churajon archaeological complex in Arequipa, Peru [Internet]. Radiation Physics and Chemistry. 2023 ; 204[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.radphyschem.2022.110725
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MENEGALI, Beatriz Schmidt et al. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00021-7. Acesso em: 03 jul. 2024.
APA
Menegali, B. S., Saldaña, E., Braz, G. T., Patinho, I., Pimentel-Filho, N. de J., Diaz-Valencia, Y. K., et al. (2022). Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00021-7
NLM
Menegali BS, Saldaña E, Braz GT, Patinho I, Pimentel-Filho N de J, Diaz-Valencia YK, Contreras-Castillo CJ, Selani MM. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00021-7
Vancouver
Menegali BS, Saldaña E, Braz GT, Patinho I, Pimentel-Filho N de J, Diaz-Valencia YK, Contreras-Castillo CJ, Selani MM. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00021-7
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PATINHO, Iliani et al. Flash Profile for the characterization of beef burger: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00018-7. Acesso em: 03 jul. 2024.
APA
Patinho, I., Saldaña, E., Santos-Donado, P. R. dos, Rios-Mera, J. D., Merlo, T. C., Selani, M. M., & Contreras-Castillo, C. J. (2022). Flash Profile for the characterization of beef burger: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00018-7
NLM
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7
Vancouver
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7
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SALDAÑA, Erick et al. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00013-8. Acesso em: 03 jul. 2024.
APA
Saldaña, E., Valentin, D., Behrens, J., Selani, M. M., Patinho, I., & Contreras-Castillo, C. J. (2022). Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00013-8
NLM
Saldaña E, Valentin D, Behrens J, Selani MM, Patinho I, Contreras-Castillo CJ. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00013-8
Vancouver
Saldaña E, Valentin D, Behrens J, Selani MM, Patinho I, Contreras-Castillo CJ. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00013-8
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MARTINS, Mariana Marinho et al. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00012-6. Acesso em: 03 jul. 2024.
APA
Martins, M. M., Saldaña, E., Rios-Mera, J. D., & Contreras-Castillo, C. J. (2022). An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00012-6
NLM
Martins MM, Saldaña E, Rios-Mera JD, Contreras-Castillo CJ. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00012-6
Vancouver
Martins MM, Saldaña E, Rios-Mera JD, Contreras-Castillo CJ. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00012-6
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AYNAYA-CAHUI, Sandra C et al. Thermoluminescence and electron paramagnetic resonance correlation studies in lithium silicate phosphor. Solid State Sciences, v. 123, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.solidstatesciences.2021.106777. Acesso em: 03 jul. 2024.
APA
Aynaya-Cahui, S. C., Gomes, M. B., Chubaci, J. F. D., & Watanabe, S. (2022). Thermoluminescence and electron paramagnetic resonance correlation studies in lithium silicate phosphor. Solid State Sciences, 123. doi:10.1016/j.solidstatesciences.2021.106777
NLM
Aynaya-Cahui SC, Gomes MB, Chubaci JFD, Watanabe S. Thermoluminescence and electron paramagnetic resonance correlation studies in lithium silicate phosphor [Internet]. Solid State Sciences. 2022 ; 123[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.solidstatesciences.2021.106777
Vancouver
Aynaya-Cahui SC, Gomes MB, Chubaci JFD, Watanabe S. Thermoluminescence and electron paramagnetic resonance correlation studies in lithium silicate phosphor [Internet]. Solid State Sciences. 2022 ; 123[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.solidstatesciences.2021.106777
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RIOS-MERA, Juan D e SALDAÑA, Erick e CONTRERAS-CASTILLO, Carmen Josefina. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00009-6. Acesso em: 03 jul. 2024.
APA
Rios-Mera, J. D., Saldaña, E., & Contreras-Castillo, C. J. (2022). Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00009-6
NLM
Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00009-6
Vancouver
Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00009-6
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ABNT
MAMANI, Edwar A Canaza et al. TL and EPR characteristics of SrAl2O4 phosphor prepared by solid‐state reaction method. Journal of Luminescence, v. 245, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jlumin.2021.118585. Acesso em: 03 jul. 2024.
APA
Mamani, E. A. C., Gomes, M. B., Chubaci, J. F. D., & Watanabe, S. (2022). TL and EPR characteristics of SrAl2O4 phosphor prepared by solid‐state reaction method. Journal of Luminescence, 245. doi:10.1016/j.jlumin.2021.118585
NLM
Mamani EAC, Gomes MB, Chubaci JFD, Watanabe S. TL and EPR characteristics of SrAl2O4 phosphor prepared by solid‐state reaction method [Internet]. Journal of Luminescence. 2022 ; 245[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.jlumin.2021.118585
Vancouver
Mamani EAC, Gomes MB, Chubaci JFD, Watanabe S. TL and EPR characteristics of SrAl2O4 phosphor prepared by solid‐state reaction method [Internet]. Journal of Luminescence. 2022 ; 245[citado 2024 jul. 03 ] Available from: https://doi.org/10.1016/j.jlumin.2021.118585