Source: LWT Food Science and Technology. Unidades: FCF, EP
Subjects: LEITE MATERNO, ÁCIDOS GRAXOS, OLIGOSSACARÍDEOS, IMUNOGLOBULINAS, PASTEURIZAÇÃO
ABNT
LEITE, Juliana Aparecida dos Santos et al. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. LWT Food Science and Technology, v. 161, n. 1, p. 1-7 art. 113306, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2022.113306. Acesso em: 26 ago. 2024.APA
Leite, J. A. dos S., Robinson, R. C., Salcedo, J., Ract, J. N. R., Quintal, V. S., Tadini, C. C., & Barile, D. (2022). The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. LWT Food Science and Technology, 161( 1), 1-7 art. 113306. doi:10.1016/j.lwt.2022.113306NLM
Leite JA dos S, Robinson RC, Salcedo J, Ract JNR, Quintal VS, Tadini CC, Barile D. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk [Internet]. LWT Food Science and Technology. 2022 ; 161( 1): 1-7 art. 113306.[citado 2024 ago. 26 ] Available from: https://doi.org/10.1016/j.lwt.2022.113306Vancouver
Leite JA dos S, Robinson RC, Salcedo J, Ract JNR, Quintal VS, Tadini CC, Barile D. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk [Internet]. LWT Food Science and Technology. 2022 ; 161( 1): 1-7 art. 113306.[citado 2024 ago. 26 ] Available from: https://doi.org/10.1016/j.lwt.2022.113306